Pre-heat your oven to 400 F and set your rack to the middle position.

Add your sliced potatoes, rinsed and drained chickpeas, cauliflower (I used frozen) and your chicken breast to an XL baking sheet in an even layer. Drizzle with avocado oil, add your salt and pepper and then a heaping tablespoon of Harrisa paste to the top of each chicken breast. Use your clean hands or a basting brush to evenly distribute your seasonings and harissa paste all over the chicken and vegetables.

Bake for 20 -23 minutes until your potatoes are fork tender and your chicken has reaches and internal temperature of 165 F.

While your dish is baking, add in your tahini, lemon juice, salt and pepper and mix until you form a paste. Add in your water slowly and mix thoroughly to thin out your paste to your desired consistency.

Once your dish is cooked through, let your chicken rest for 5 minutes, slice the chicken, place it back on the pan. Once you're ready to serve, plate your portion, drizzle with your tahini sauce and serve. If you are meal prepping, let your meal cool down completely before placing in an air tight container, drizzling your tahini sauce over and storing in the fridge until ready to enjoy.

Hint: Make sure that there are no leftover clumps in your tahini sauce by continuing to mix until they disappear.

Hint: If you don’t have an XL baking sheet and you aren’t able to get your chicken and vegetables in an even, single layer, use two separate sheet pans.