Cooked - Lemon Harissa Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemon Harissa Chicken

6.0

3 tablespoons extra-virgin olive oil

4 garlic cloves, minced

Juice of 1 lemon

2 tablespoons finely chopped fresh rosemary

1 teaspoon paprika

2 tablespoons harissa

1 teaspoon salt

1 teaspoon fresh ground black pepper

4 boneless skinless chicken breasts cut into 1 ½ inch cubes

¾ cup plain Greek yogurt

1 tablespoon Flat leaf parsley, finely chopped for garnish

1 tablespoon Green and black olives, sliced for garnish (optional)

1 tablespoon Capers, for garnish (optional)

1 yellow pepper

1 red pepper

1 red onion

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt, and pepper in a zip-top bag. Seal and mix the ingredients together.
Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
Cut up the peppers and onions. Toss in olive oil. Season with salt, pepper, and paprika and mix together. Bake in a 400° F oven for 18 minutes.
While the vegetables are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165° F, about 8 to 10 minutes.
Layer the roasted vegetables over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives, and capers, if desired.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 112 weeks ago

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