All Recipes

Harissa Chicken Sheet-Pan Dinner with Cream Cheese Tzatziki

Prep

15-30 mins

Total

1 HR 5 MIN

Servings

6 Servings

Harissa Chicken Sheet-Pan Dinner with Cream Cheese Tzatziki

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

  1. Step 1

    Heat oven to 400ºF.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

  6. Step 6

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

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