Moroccan Chicken & Sweet Potatoes


Moroccan Chicken & Sweet Potatoes

Carol Kicinski
Prep Time 15 mins
Cook Time 30 mins
Course Mains
Servings 2


  • 3 Tbsp olive oil plus more for preparing the pan
  • 3 Tbsp gluten-free harissa sauce
  • 1 medium sweet potato cut into ½-inch dice
  • 1/2 large red onion cut into 12 wedges
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 boneless skinless chicken breasts
  • 1/2 bunch fresh cilantro leaves


  • Preheat the oven to 425°F. Line a sheet pan with parchment paper.
  • In a medium bowl, combine olive oil and the harissa sauce. Add the sweet potatoes and toss well to coat. Scoop the potatoes from the marinade with a slotted spoon and place them on the prepared sheet pan in a single layer on one side of the pan. Place the onion wedges next to the potatoes and drizzle with a little olive oil and season with a good pinch of salt and pepper. Roast for 10 minutes.
  • Pat the chicken breast dry and season both sides with salt and pepper. Place the chicken into the bowl with the remaining marinade and toss to coat well. After the potatoes and onions have cooked for 10 minutes, add the chicken to the pan next to the onions. Roast for 20 minutes or until the chicken is cooked through and the potatoes are fork tender.
  • Sprinkle with cilantro leaves and serve.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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  1. Lynne Goodwin
    September 23, 2020

    Love the way you can adjust the serving sizes.

    1. September 23, 2020

      Lynne, such a simple tool that helps feeding any size family easy!

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