All Recipes

Harissa Chicken Sheet-Pan Dinner with Cream Cheese Tzatziki

Prep

15-30 mins

Total

1 HR 5 MIN

Servings

6 Servings

Ingredients

4 oz

PHILADELPHIA Cream Cheese, softened, divided

1/4 cup

finely chopped English cucumbers

1/4 cup

KRAFT Greek Vinaigrette Dressing, divided

2 tsp

chopped fresh mint, divided

1 tsp

minced garlic, divided

1 large

Yukon Gold potato (1/2 lb.), cut into 1/2-inch chunks

1 small

red onion, cut into 2-inch-thick wedges

1 cup

red bell pepper strips

1/3 cup

harissa red pepper sauce

1-1/2 lb

boneless skinless chicken thighs

Instructions

Step 1

Heat oven to 400ºF.

Step 2

Mix 3 oz. cream cheese with cucumbers, 2 Tbsp. dressing, 1 tsp. mint and 1/2 tsp. garlic until blended. Reserve for later use.

Step 3

Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes, onions and peppers with 1 Tbsp. of the remaining dressing in medium bowl; spoon onto 1/2 of the prepared baking sheet.

Step 4

Mix harissa sauce with remaining cream cheese, dressing and garlic in medium bowl until blended. Remove 1/4 cup of the harissa sauce mixture; reserve for later use. Add chicken to remaining harissa sauce mixture; toss to evenly coat chicken with sauce. Place on other half of baking sheet.

Step 5

Bake 25 min. Stir vegetables; pour reserved harissa sauce mixture evenly over chicken. Continue additional 10 to 15 min. or until potatoes are tender and chicken is done (165°F).

Step 6

Sprinkle remaining mint over chicken and vegetables. Serve with the reserved cream cheese sauce.

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