The lazy-cook meal prep move: chicken thighs, chickpeas and vegetables tossed in harissa on one sheet pan. Deep smoky flavor with basically zero dishes.

• Chicken thighs stay juicy through reheating far better than breasts - crucial for meal prep.
• Chickpeas add plant protein and fiber, pushing the meal to nearly 50 g total protein.
• Harissa's capsaicin gives a small metabolic bump and makes leftovers taste anything but sad.

1. 1

   Preheat the oven to 220 °C / 425 °F and line a large sheet pan with parchment paper; harissa stains and burns onto bare metal.

2. 2

   In a large bowl, combine the chicken thighs, drained chickpeas, bell pepper chunks, red onion wedges and thick zucchini slices.

3. 3

   Add the harissa paste, olive oil, the juice of the lemon, cumin and smoked paprika; toss everything together until every piece is coated in the spiced paste.

4. 4

   Spread the contents of the bowl in a single, mostly flat layer across the sheet pan; if pieces are stacked on top of each other, use a second pan.

5. 5

   Roast for 15 minutes, then use a spatula to toss everything so different surfaces get exposed to the heat, and return to the oven for another 15 minutes.

6. 6

   The chicken is done when an instant-read thermometer reads 74 °C / 165 °F and the vegetables have dark, charred edges.

7. 7

   Scatter fresh parsley over the hot pan and portion into four meal-prep containers with rice, couscous or greens alongside.

• Line the pan with parchment - harissa stains and burns onto metal.
• Save the pan drippings and spoon them over the reheated portions - that's where the flavor lives.