Spice up your meal prep with this bold and flavorful Harissa Chicken with Whipped Feta Hummus Sauce! Juicy, marinated chicken coated in smoky, spicy harissa and paired with perfectly roasted vegetables. Top with a drizzle of creamy feta hummus sauce and enjoy over rice, arugula, or in pitas!
About This Recipe
Sheet pan meals are one of my favorite tools for keeping weeknight dinners quick and easy! I love just being able to dump everything on a pan and cook a meal that everyone will love. And this Harissa Chicken with Whipped Feta Hummus Sauce is one of my favorite recipes from my newest cookbook, One More Time. It’s the perfect balance of bold flavors, protein and fiber, and convenience.
You can easily adjust the spice level of this depending on your preference (or if you’re making it for little mouths). Serve the chicken and veggies over rice, cauliflower rice, mixed greens, zucchini noodles, or in pitas.
This macro-friendly dish is easy to make, packed with nutrients, and perfect for busy weeknights or meal prep.
Ingredients and Substitutions
- Veggies: Cherry tomatoes, bell pepper (yellow, red or orange), cauliflower florets, zucchini, white or red onion.
- Harissa paste: Use mild or spicy harissa paste depending on your spice preference.
- Red wine vinegar: Can also sub for light balsamic vinaigrette or apple cider vinegar.
- Lemon juice: Fresh lemon juice is best!
- Olive oil: Use your favorite oil oil or cooking oil.
- Garlic: Fresh garlic or garlic cubes (my preference) both work great.
- Maple syrup: You can also sub honey or your favorite liquid sweetener.
- Spices: Cumin, coriander, paprika, and salt
- Chicken: Chicken breasts or tenderloins both work. Just make sure to chop into even, bite-sized pieces.
- Parsley: For garnishing! You can also use any other fresh herbs you have on hand!
- Whipped feta hummus sauce: Sour cream, hummus, lemon juice, light balsamic vinegar (or sub champagne, red wine, or rice vinegars), feta
Dietary Adaptations
This recipe is gluten-free. Make sure to use dairy-free sour cream and dairy-free feta (which work great) in the sauce to keep it dairy-free.
How To Make
- Add the tomatoes, bell pepper, cauliflower, zucchini, and onion to a sheet pan. Whisk together all ingredients from harissa paste through Kosher salt, using 1 tsp. paprika and 1½ tsp. salt. Pour the mixture over the veggies. Toss the veggies well right on the sheet pan and roast for 25 minutes. While the veggies are roasting, blend together all the ingredients to make the Feta Hummus Sauce.
- After 25 minutes, remove the roasted veggies from the oven and give them a toss. Add the chopped chicken to the pan, ensuring it’s spread out evenly. Season top of chicken with additional 1 tsp. paprika and 1½ tsp. Kosher salt. Roast for another 15 minutes, then remove from the oven.
- Top the chicken and veggies with fresh parsley and a squeeze of lemon. Serve the chicken and veggies over rice, arugula, or in pitas. Drizzle with the Feta Hummus Sauce and enjoy!
Helpful Tips
- Even-sized pieces: Make sure to chop your veggies and chicken into even-sized pieces. This will help make sure everything cooks evenly and at the same time.
- Don’t overcrowd pan: Don’t overcrowd your pan! For optimal roasting, you want to ensure the veggies have enough room between each other. Also, make sure the chicken has enough room so it will cook evenly. I love this extra large baking sheet for sheet pan recipes. If you don’t have a big enough sheet pan, you can use two smaller ones.
- Prep sauce ahead: This Hummus Feta Sauce stores well in the fridge for up to 5 days and works great as a dip or spread for other meals if you want to prep it in advance.
For More Delicious Recipes
- BBQ Chicken and Butternut Macro-Friendly Skillet
- Roasted Tomato Basil Chicken
- Chicken Marinara
- Quick Chicken Philly Sandwiches
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Harissa Chicken with Whipped Feta Hummus Sauce
Ingredients
- 1 cup cherry tomatoes 160g
- 1 non-green bell pepper chopped into bite-sized pieces (180g)
- 12 oz. cauliflower florets 350g
- 1 zucchini chopped (160g)
- ½ white or red onion chopped (182g)
- 2 Tbsp. harissa paste 30g
- 1 Tbsp. red wine vinegar 15g
- 1 Tbsp. lemon juice 15g
- 1 Tbsp. olive oil 15g
- 4 frozen garlic cubes or minced cloves
- 2 tsp. pure maple syrup 10g; or sub honey
- 1 tsp. cumin
- 1 tsp. coriander
- 2 tsp. paprika divided
- 3 tsp. kosher salt divided
- 1 lb. chicken breasts or tenderloins chopped into bite-sized pieces (448g)
- ¼ cup parsley chopped (20g)
- 1½ tsp. additional kosher salt
Whipped Feta Hummus Sauce:
- 6 Tbsp. plant-based sour cream 90g; or sub reduced-fat sour cream
- 2 Tbsp. hummus 30g
- 1 Tbsp. lemon juice 15g
- 1 Tbsp. light balsamic vinegar 15g; or sub champagne, red wine, or rice vinegars
- 1 oz. feta 28 g; or sub dairy-free feta
Instructions
- Preheat the oven to 425°F.
- Add the tomatoes, bell pepper, cauliflower, zucchini, and onion to a sheet pan. Whisk together all ingredients from harissa paste through Kosher salt, using 1 tsp. paprika and 1½ tsp. salt. Pour the mixture over the veggies. Toss the veggies well right on the sheet pan and roast for 25 minutes. While the veggies are roasting, blend together all the ingredients to make the Feta Hummus Sauce.
- After 25 minutes, remove the roasted veggies from the oven and give them a toss. Add the chopped chicken to the pan, ensuring it’s spread out evenly. Season top of chicken with additional 1 tsp. paprika and 1½ tsp. Kosher salt. Roast for another 15 minutes, then remove from the oven.
- Top the chicken and veggies with fresh parsley and a squeeze of lemon. Serve the chicken and veggies over rice, arugula, or in pitas. Drizzle with the Feta Hummus Sauce and enjoy!
Notes
Nutrition
Tried this recipe?
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I forgot to rate it in my last comment! Five Stars for sure!
My husband and I decided to try this and WHOA it blew my mind! This recipe is so freaking good I highly recommend! We had it on Pita Bread!
Came out wonderful! Served in tortillas. Thanks so much!
Phenomenal! So delicious and easy! Will definitely be on rotation!