Harissa Chicken Sheet Pan

This recipe is from https://lillieeatsandtells.com and was so yummy. It will definitely become a go-to. I will copy the recipe exactly from her website but I just cleaned out my fridge and used a bunch of random veggies and cooked veggies and chicken together. Also, it is spicy so if you are feeding anyone sensitive to spice you'll want to cut down on the Harissa paste. 

Sheet pan ingredients
1 c. cherry tomatoes
1 red, yellow, or orange bell pepper, chopped into bite-sized pieces
12 oz. cauliflower
1 zucchini, chopped
1/2 white or red onion chopped

2 T. harissa paste (from Trader Joes)
1 T. red wine vinegar
1 T. lemon juice
1 T. olive oil
4 frozen garlic cubes, or minced garlic
2 t. pure maple syrup
1 t. cumin
1 t. coriander
1 t. paprika
1 t. kosher salt

1 lb. chicken breasts or tenderloins, chopped into bite-sized pieces
1 t. additional paprika
1 1/2 t. additional kosher salt

1/4 c. parsley chopped

Whipped Feta Hummus Sauce

6 T. sour cream

2 T. hummus

1 T. lemon juice

1 T. light balsamic vinegar or red wine or rice vinegar

1 oz. feta cheese

Directions: 

Preheat oven to 425 degrees.

Whisk together ingredients from Harissa paste to kosher salt. Toss with all veggies. Spread veggies evenly on a sheet pan and roast for 25 minutes. 

Remove the veggies from the oven and give them a toss. Add the chopped chicken to the pan, spread out evenly. Season the top of the chicken with the additional listed paprika and kosher salt and roast for another 15 minutes. Remove from the oven and top with fresh parsley and a squeeeze of lemon. 

Pile your chicken and veggies over rice or arugula or onto pitas. Top with feta hummus sauce and enjoy!