Preheat the oven to 400 degrees.
Gently spray a sheet pan with cooking spray and set it aside.
In a small mixing bowl, combine the harissa paste, olive oil, Dijon mustard, honey and fresh squeezed lemon juice. Whisk until well combined. Set aside.
Next, you’ll clean and peel your carrots. Place them on the baking tray once they are prepared.
Next, you’ll drain and rinse a can of chickpeas. Add them to the baking tray with the carrots.
Drizzle the carrots and chickpeas with olive oil. Toss them so they are well coated.
Then, you’ll gently pound your chicken breasts. This will help the chicekn to cook evenly and more quickly. Place the breasts on the baking tray.
Season everything on the tray with salt and pepper.
Lay a few slices of lemon on the chicken.
Next, you’ll drizzle the harissa vinaigrette over everything. This includes the carrots, chickpeas, chicken breasts and lemon slices.
Bake for 30 minutes or until the chicken is cooked through.
While the chicken and veggies are baking you can prepare the rice. I used minute rice because it is quick and easy.
For this recipe I used 12 ounces of white rice, which is 3 of the minute rice single serving cups.
Place the cooked rice on a platter.
Once the chicken and veggies are ready, you can simply add them to the platter with the rice.
Finish the dish with some crumbled feta cheese and fresh chopped scallions.
Serve immediately and enjoy!
