For the Baked Chicken Breasts:
- 2 Chicken Breasts (about 400 grams / 0.88 pounds), boneless, skinless – cleaned and pat-dried with paper towels
- 1 TSP Kosher Salt
- 1/2 TSP freshly cracked Black Pepper
- 1/2 TSP Paprika (regular, not smoked paprika)
- 1/2 TSP Garlic Powder
- 3/4 TBLS Olive Oil (or any other cooking oil you prefer) – for brushing on the foil and chicken breasts
For the Roasted Brussels Sprouts:
- 454 grams / 1 pound Brussels Sprouts – outer yellow leaves removes, rinsed and pat-dried
- 1 TSP Kosher Salt, to taste
- 1 TBLS Olive Oil
For the Garlicky Breadcrumbs Topping:
- 2 TBLS Unsalted Butter
- 2 Garlic cloves – finely minced
- 1/2 cup Panko Breadcrumbs
- 1/2 TSP Kosher Salt
- 1/4 TSP freshly cracked Black Pepper
- 1/4 TSP Smoked Paprika (I used hot, but you can use sweet smoked paprika instead if you prefer)
- 1/4 cup freshly grated Parmigiano Reggiano (or Parmesan) Cheese
For the Smoky Harissa Mac and Cheese:
- 8 ounces uncooked short-cut pasta (I used Galletti n°44, but any shape will work)
- 2 TBLS Unsalted Butter
- 1/2 Yellow Onion – finely minced
- 6 Garlic cloves – finely minced
- 2 TBLS All-Purpose Flour
- 3 cups Whole Milk
- 4 TBLS Harissa Paste, more or less to taste (see notes)*
- 2 TBLS Tomato Paste
- 1 TSP Kosher Salt, to taste
- 1.5 TSP freshly cracked Black Pepper
- 1/2 TSP ground/dry Mustard (also known as mustard powder, I used Coleman’s English Mustard Powder)
- 1 TSP ground Cayenne, to taste
- 1.5 TSP Smoked Paprika (Hot)
- 1 cup freshly grated Parmigiano Reggiano (or Parmesan) Cheese
- 1 cup Smoked Cheddar Cheese (I used Applewood Smoked Cheddar)
- 5–6 TBLS Reserved Pasta Water (or as needed to thin the sauce)
- For Garnish (optional): 1 TBLS chopped fresh Chives