LEMON HARISSA CHICKEN AND ROASTED VEGETABLES

Lemon Harissa Chicken and Roasted Vegetables image

Number Of Ingredients 14

1 1/2 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons lemon
1 tablespoon rosemary
1/2 teaspoon paprika
1 tablespoon harissa
1/2 teaspoon salt
1/2 teaspoon pepper
2 chicken breasts, cubed
3/8 cup Greek yogurt
1 red bell pepper
1/2 red onion
1 tablespoon olive oil
1/2 teaspoon salt, pepper, and paprika, each

Steps:

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.