1-PAN HARISSA CHICKEN WITH SUMMER VEG
I don't meal prep. But at the beginning of every week, I try to make a big pot of healthy soup or a large sheet tray dinner. That way, whenever I'm hungry and out of time, I can grab something good for me. This is my trick for staying healthy and creating a go-to menu for #KITCHENCONFIDENCE. Here is the first installment of my easy, healthy dinner series, sometimes off the cuff, but always SEASONAL, FLAVORFUL AND EASY TO CLEAN UP. Enjoy!
2 Tbsp olive oil
4 chicken thighs, bone-in, skin-on (substitute with boneless skinless if desired)
1 large red onion, roughly chopped
1 green and 1 yellow zucchini, cut into 1-inch chunks
1 pint cherry tomatoes
Pinch red pepper flakes
2 tsp Italian seasoning
1 tsp garlic powder
½ tsp ground fennel
3-4 Tbsp harissa (if you like spice, you can eliminate or add less)
½ cup green olives, such as Castelvetrano
Preheat oven to 400F. Dry chicken well with paper towels and season with salt.
In a large heavy-bottomed pot or skillet, heat oil over medium-high. Add chicken, skin-side-down, and cook until golden-brown, about 5 minutes. Flip and cook on the other side for 3-4 minutes. Remove to a plate.
Add onion, zucchini and tomatoes to the pan, season with salt and pepper, red pepper flakes, Italian seasoning, garlic powder and fennel. Saute vegetables until just beginning to brown, 5-7 minutes. Add harissa and olives. Deglaze pan with ¼ cup water and bring to a boil. Add chicken back to the pan, skin-side-up, along with juices. Transfer to oven and roast for 30 minutes or until veg is tender. Finish with a drizzle of olive oil. Enjoy!