HARISSA CHICKEN SHEET-PAN DINNER WITH CREAM CHEESE TZATZIKI

Harissa Chicken Sheet-Pan Dinner with Cream Cheese Tzatziki image

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

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

Steps:

Heat oven to 400ºF.
Mix 3 oz. cream cheese with cucumbers, 2 Tbsp. dressing, 1 tsp. mint and 1/2 tsp. garlic until blended. Reserve for later use.
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.
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.
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).
Sprinkle remaining mint over chicken and vegetables. Serve with the reserved cream cheese sauce.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g