Lemon Harissa Chicken Breasts

Gluten Free

Dairy Free

This recipe requires the raw chicken to be marinated for 3-6 hours!

Ingredients for Chicken:

  • 3 Tablespoons extra virgin Olive Oil
  • 4 Cloves of garlic minced
  • 2 Tablespoons freshly squeezed Lemon Juice
  • 2 Tablespoons of fresh rosemary, finely chopped
  • 2 Tablespoons of Paprika
  • 2 Tablespoons of Spicy Harissa ( or 4 tablespoons of mild harrisa and 1/ tsp chili powder)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 boneless skinless chicken breasts, cut into 3/4 inch cubes
  • 2 tablespoons canola oil
  • Parsley finely chopped for garnish (optional)
  • Sliced green and black olives for garnish (optional)
  • capers for garnish (optional)

Ingredients for Roasted vegetables

  • 2 Tablespoons of Olive Oil
  • 1 yellow pepper
  • 1 red pepper
  • 1 onion
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika

Make the Marinade:

In a plastic container, combine olive oil, garlic, lemon juice, rosemary, parprika, harissa, salt and pepper.   Chop chicken add to container and mix thoroughly, refrigerate.

Dinner Prep:

Preheat the oven to 400 degrees

In a bowl, cut up peppers and onions, mix Olive oil, salt pepper and parprika, mix.   Spray a roasting pan, and bake to 400 degrees for 18 minutes.

With a Wok, add canola oil, heat to medium high heat and add chicken with marinade, stir fry until chicken is cooked about 8-10 minutes.

Serve chicken over roasted veggies, garnish.



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