Lemon Harissa Chicken

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 4 Garlic cloves
  • 1 Parsley
  • 1 Red onion
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 1 Capers
  • 1 Green and black olives
  • 2 tbsp Harissa, spicy
  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 1/3 tbsp Paprika
  • 1 Pepper, yellow
  • 1 tsp Pepper
  • 1 Red pepper
  • 1 tsp Salt
  • 1 tsp Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 2 tbsp Olive oil

• Dairy

  • 3/4 cup Greek yogurt, plain

Found on tasteandsee.com

Description

Directions

• For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc 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. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.
• While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.
• Layer the roasted veggies 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 or capers.

Nutrition