Sheet Pan Harissa-Honey Chicken with Vegetables & Roasted Lemon Labneh
Easy Prep & Cleanup

Sheet Pan Harissa-Honey Chicken

with Vegetables & Roasted Lemon Labneh

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Chicken Breasts

    From the Test Kitchen

    Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This vibrant dish pairs smoky-sweet roasted chicken with a medley of sweet potato, brussels sprouts, chickpeas, and onion—all topped with a drizzle of creamy labneh mixed with the tangy juice of a lemon that roasts alongside the vegetables.
    17 green SmartPoints® per serving
    10 blue SmartPoints® per serving
    6 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sheet Pan Harissa-Honey Chicken with Vegetables & Roasted Lemon Labneh
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 Red Onion
    • ½ lb Brussels Sprouts
    • ½ lb Sweet Potato
    • 1 Lemon
    • 1 Tbsp Red Harissa Paste
    • 1 15.5-Oz Can Chickpeas
    • 1 Tbsp Honey
    • ¼ cup Labneh Cheese
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potato. Drain and rinse the chickpeas. Halve the lemon crosswise; remove the seeds. In a bowl, combine the honey (kneading the packet before opening) and harissa paste. 

    Roast the chicken & vegetables
    2 Roast the chicken & vegetables

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Evenly spread or brush the glaze onto the seasoned chicken. Transfer the onion wedges, halved brussels sprouts, diced sweet potato, and drained chickpeas to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Add the halved lemon, cut side down, to the sheet pan of seasoned vegetables. Roast the chicken and vegetables 18 to 20 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven.

    *An instant-read thermometer should register 165°F.

    Finish & serve your dish
    3 Finish & serve your dish

    When cool enough to handle, evenly top the roasted vegetables with the juice of 1 roasted lemon half. In a bowl, combine the labneh and the juice of the remaining roasted lemon half; season with salt and pepper. Serve the roasted chicken with the finished vegetables. Drizzle the chicken and vegetables with the lemon labneh. Enjoy! 

    Tips from Home Chefs

    Sheet Pan Harissa-Honey Chicken

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potato. Drain and rinse the chickpeas. Halve the lemon crosswise; remove the seeds. In a bowl, combine the honey (kneading the packet before opening) and harissa paste. 

    2 Roast the chicken & vegetables

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Evenly spread or brush the glaze onto the seasoned chicken. Transfer the onion wedges, halved brussels sprouts, diced sweet potato, and drained chickpeas to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Add the halved lemon, cut side down, to the sheet pan of seasoned vegetables. Roast the chicken and vegetables 18 to 20 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven.

    *An instant-read thermometer should register 165°F.

    Roast the chicken & vegetables
    Finish & serve your dish
    3 Finish & serve your dish

    When cool enough to handle, evenly top the roasted vegetables with the juice of 1 roasted lemon half. In a bowl, combine the labneh and the juice of the remaining roasted lemon half; season with salt and pepper. Serve the roasted chicken with the finished vegetables. Drizzle the chicken and vegetables with the lemon labneh. Enjoy! 

    Browse Steps
    1 of 3