Flavored with pistachios, salmon

What you need: chicken breasts weighing 1½ pounds (680 grams) 4-teaspoons of vegetable oil Juice and zest one lemon, then slice the other. harissa paste, 2 tablespoons 1/4 cup honey

To season with salt and pepper 2 slices of sweet potato Slicing one red onion 1 can of drained chickpeas, 14 oz (400 g) total 40 grams (½ cup) of crumbled feta

Method: Set oven temperature to 425°F, or 220°C.

On a baking sheet, combine the chicken breasts with two tablespoons of olive oil, the zest and juice of one lemon, the harissa paste, and honey. Coat the chicken thoroughly by seasoning it with salt and pepper and tossing it together.

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Incorporate the chickpeas, sweet potatoes, and onion into the dish, then combine with the leftover 2 tablespoons of olive oil. Evenly distribute the ingredients, top with the lemon slices, and transfer to a preheated ovenproof dish.

To get perfectly cooked chicken and golden potatoes, roast for 40 to 45 minutes, stirring halfway through. Warm it up and garnish it with olives and feta cheese. 

Cats' whiskers penetrate their cheeks and connect with tiny muscles and nerves that allow them to sense anything that touches them.