Ingredients
- 2 lbs. ButcherBox Free-range Organic Chicken Breasts cut into 1-inch pieces
- 2 Tbsp harissa paste
- 2 Tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 15-ounce can chickpeas, rinsed
- 1 small butternut squash about 1½ pounds, peeled and cut into 1½-inch pieces
- 4 oz feta crumbled
- Fresh cilantro leaves
Instructions
- Preheat the oven to 425°F. In a medium bowl, rub the chicken with 1 tablespoon harissa and 1 tablespoon olive oil. Season salt and pepper, then set aside.
- On a large sheet pan, toss the butternut squash and chickpeas with the remaining olive oil and harissa. Season with salt and pepper and spread in an even layer. Roast for 20 to 25 minutes, until the squash edges begin to brown, and the chickpeas are crispy in parts.
- Add the marinated chicken to the sheet pan in an even layer. Return to the oven for 6 to 9 minutes, until chicken is cooked through. Sprinkle with feta and cilantro just before serving.
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