Lemon Harissa Chicken

For the chicken and marinade:

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 1/2 inch cubes
3/4 cup plain Greek yogurt

Jasmine rice, for serving
Flat leaf parsley, finely chopped for garnish
Green and black olives, sliced for garnish (optional)
Capers, for garnish (optional)

For the roasted vegetables:

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.

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