One-Pan Harissa Chicken or Tofu

This is the easiest weekday meal because it’s all made in one pan, is quick, and follows a simple chop-and-bake format. I really appreciate a one-pan recipe during the week because it eliminates the after-dinner clean-up stress. PSA: I’ve made this recipe without the Harissa, and it’s just as delicious for those who don’t like spice. So, let’s dive into how you can create this incredible dish at home.

Chicken:

Ingredients:

• 2 lbs of boneless, skinless chicken thighs

• 2 bell peppers (any color), sliced

• 1 red onion, sliced

• 5-6 tbsp harissa paste (I use Mina Harissa Sauce, Spicy)

  • If you don’t want it spicy, substitute with 5-6 tbsp of Italian seasoning

• 4 cloves garlic, minced

• ¾ cup feta, crumbled

• ½ cup diced cherry tomatoes

• 1 tsp salt, or to taste

• A drizzle of extra virgin olive oil (EVOO)

Instructions:

• Preheat your oven to 400°F (200°C).

• Coat the chicken thighs with harissa (or Italian seasoning) and garlic in a bowl—season with salt.

• Arrange the bell peppers and red onions on a baking sheet. Place the seasoned chicken on top of the vegetables.

• Sprinkle the crumbled feta and diced cherry tomatoes over the chicken and vegetable, and drizzle the EVOO.

• Cover the baking sheet with aluminum foil and roast in the oven for 20 minutes.

• After 20 minutes, remove the foil and continue roasting uncovered for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Tofu

Ingredients:

• 1 block (14-16 oz) extra-firm tofu, pressed and cubed

• 2 bell peppers (any color), sliced

• 1 red onion, sliced

• 5-6 tbsp harissa paste (I use Mina Harissa Sauce, Spicy)

  • If you don’t want it spicy, substitute with 5-6 tbsp of Italian seasoning

• 4 cloves garlic, minced

• ¾ cup feta, crumbled

• ½ cup diced cherry tomatoes

• 1 tsp salt, or to taste

• A drizzle of extra virgin olive oil (EVOO)

Directions:

• Preheat your oven to 400°F (200°C).

• Coat the tofu with harissa (or Italian seasoning) and garlic in a bowl—season with salt.

• Arrange the bell peppers and red onions on a baking sheet. Place the seasoned tofu on top of the vegetables.

• Sprinkle the crumbled feta, diced cherry tomatoes over the tofu and vegetables, and drizzle EVOO.

• Roast the tofu and vegetables for 25-30 minutes, stirring halfway through to ensure even roasting. The tofu should be crispy on the edges, and the veggies should be tender and caramelized.