Harissa-Rubbed Chicken with Sweet Potato Salad and Crunchy Pepita Crust

This vibrant dish brings together tender chicken cutlets with a bold harissa-yogurt sauce and a crunchy pepita-panko topping. Roasted sweet potato adds natural sweetness, while a simple lemon-mixed green salad balances the heat.

Everything cooks on one sheet pan in under 30 minutes, making it an ideal weeknight meal that feels special. The combination of spicy, crunchy and fresh flavors will make this a repeat favorite.

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Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Wash and dry all produce. Peel and dice the sweet potato into ½-inch pieces.
2. On one side of a baking sheet, toss the sweet potato with a drizzle of oil, half the garlic powder, salt and pepper. Roast on the top rack for 10 minutes, until beginning to soften.
3. Meanwhile, in a small bowl, combine the harissa aioli and yogurt. Set aside half of this harissa-yogurt sauce in another small bowl for serving. Finely chop the pepitas. Quarter the lemon. Roughly chop the cilantro. In a third small bowl, combine the panko, chopped pepitas, remaining garlic powder, a drizzle of oil, salt and pepper.
4. Pat the chicken cutlets dry with paper towels; season all over with salt and pepper. After the sweet potato has roasted for 10 minutes, remove the baking sheet from the oven. Carefully add the chicken to the empty side of the sheet. Spread the remaining harissa-yogurt sauce evenly over the chicken, then mound the panko mixture on top, pressing gently to adhere. Return the sheet to the top rack and roast until the sweet potato is tender and the chicken is cooked through, 8-10 minutes more.
5. In a large bowl, whisk together the juice from one lemon wedge (two wedges for 4 servings), a drizzle of oil, salt and pepper. Once the sweet potato is done, transfer it to the bowl along with the mixed greens. Toss to combine.
6. Divide the sweet potato salad and chicken between plates. Drizzle the reserved harissa-yogurt sauce over the chicken and sprinkle with cilantro. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice large chicken breasts horizontally to create cutlets or pound them to about 1/2-inch thickness for even cooking.

What can I substitute for harissa aioli?

Mix 2 tablespoons mayonnaise with 1-2 teaspoons harissa paste and a squeeze of lemon juice for a similar spicy kick.

Can I make this dish ahead?

The sweet potato salad is best served fresh, but you can prep the harissa-yogurt sauce and chop the pepitas and cilantro up to a day in advance.