Tasty and spicy Harissa Chicken


This Lemon Harissa Chicken with Peppers and Onions is a tasty way to spice up your weeknight chicken dinner!


3 tablespoons extra virgin olive oil
4 garlic cloves, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh rosemary, finely chopped
2 tablespoons paprika
2 tablespoons spicy Harissa
1 teaspoon salt and pepper
4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes
3/4 cup plain Greek yogurt
Parsley, finely chopped for garnish
Sliced green and black olives for garnish, (optional)
Capers for garnish, (optional)
2 tablespoons olive oil
1 yellow pepper
1 red pepper
1 red onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika


1 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.
2 Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
3 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.
4 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.
5 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.


CWEB.com is not registered as an investment adviser with the U.S. Securities and Exchange Commission. Rather, CWEB.com relies upon the “publisher’s exclusion” from the definition of investment adviser as provided under Section 202(a)(11) of the Investment Advisers Act of 1940 and corresponding state securities laws.

Full Disclaimer

%d bloggers like this: