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Harissa Chicken with Sweet Potatoes and Yogurt Sauce
Recipes
Harissa Chicken with Sweet Potatoes and Yogurt Sauce
2 servings
45 minutes total (Active 20 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 tablespoons fresh mint, divided
  • 1 medium sweet potato
  • 1 lemon, for juice
  • 1 Deli Oven-Roasted Lemon Pepper Chicken
  • 2 tablespoons Classico Sun-Dried Tomato Pesto
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground red pepper
  • 3 teaspoons ground cumin, divided
  • ¾ teaspoon kosher salt, divided
  • ½ cup Chobani Whole Milk Plain Greek Yogurt
  • ½ cup fresh English peas
  • 1 (10 oz) bag frozen riced cauliflower-broccoli blend

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Chop mint; peel sweet potato and cut into chunks (1 ½ cups). Squeeze lemon for juice (2 tablespoons). Shred chicken (white meat only, 1 ¼ cups).
    2. Combine pesto, 1 tablespoon lemon juice, oil, honey, paprika, red pepper, 1 tablespoon mint, 2 teaspoons cumin, and ½ teaspoon salt. Toss sweet potato chunks in one-half of the spice mixture, then arrange in a single layer on baking sheet; bake 15 minutes.
    3. Stir remaining half spice mixture into chicken and set aside. Combine yogurt and remaining 1 tablespoon lemon juice, 1 tablespoon mint, 1 teaspoon cumin, and ¼ teaspoon salt; mix until well blended.
    4. Remove potatoes from oven; toss with peas, then bake 15–18 more minutes until potatoes are tender. Cook cauliflower blend following package instructions. Serve chicken with vegetables and riced cauliflower blend drizzled with yogurt sauce.

Amount per ½ recipe serving: Calories 600, Total Fat 34g, Sat Fat 8g, Trans Fat 0g, Chol 75mg, Sodium 1030mg, Total Carb 46g, Fiber 11g, Sugars 16g, Protein 32g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 30%