Chicken is the absolute most common source of protein in UK (and around the world), and sometimes we might feel tired of the same old recipes. I took inspiration from north Africa and added my beloved harissa paste. The main ingredients are chillies, garlic, coriander, oil, lemon juice and spices. For convenience is sold in supermarkets, but you could also make your own. The paste is widely used in north Africa and the Middle East to add flavour to dishes, and it can be also used on its own as a dip sauce, by adding olive oil.
Each portion of Harissa Chicken provides roughly 32gr of protein, 6gr of fibre, 25gr of carbohydrates and 17gr of fats. It can be paired with steamed kale or other type of leafy green, dressed with olive oil, salt, pepper and lemon.
Time: 50-55 minutes
– 700gr chicken breast (or any of your favorite cut)
– 4 tbsp. olive oil
– 1 lemon, juice & zest + 1 lemon, sliced
– 2 tbsp harissa paste
– 1 tbsp honey
– salt & pepper to taste
– 2 sweet potatoes, cut into chunks
– 1 red onion, sliced
– 1x 14 oz. (400g) can chickpeas, drained
– ½ cup (80gr) cherry tomatoes, cut in half
– ½ cup (80g) crumbled feta (or dairy free alternative)
– ⅓ cup (60g) green olives
- Heat the oven to 220°C.
- Place the chicken breasts onto a baking tray and add 2 tablespoons of the olive oil, along with the lemon juice, lemon zest, harissa paste, and honey. Season with salt and pepper and toss together until the chicken is well coated.
- Add the sweet potatoes, onion, tomatoes and chickpeas to the tray, and toss with the remaining 2 tablespoons of olive oil. Arrange everything in an even layer, lay the lemon slices over the chicken and place the tray into the hot oven.
- Roast for 40-45 minutes, tossing halfway through, until the chicken is cooked through, and the potatoes are golden.
- Serve warm, topped with the feta cheese and olives.