Paleo Harissa Chicken
Experience a bold and aromatic twist on dinner with Paleo Harissa Chicken, a nutrient-packed dish that blends vibrant flavors with wholesome ingredients. Succulent, marinated chicken thighs are coated in a homemade harissa sauce made from toasted spices, garlic, smoked paprika, and a hint of cayenne for a gentle kick. Roasted alongside a colorful medley of red bell pepper, carrots, and zucchini, this dish achieves the perfect balance of smoky, spicy, and savory goodness. Finished with a refreshing squeeze of lemon and topped with fresh cilantro, this gluten-free, grain-free creation is ideal for anyone following a paleo lifestyle. Ready in just over an hour and perfect for weeknight dinners or meal prepping, Paleo Harissa Chicken is a delicious and healthy way to elevate your table.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken thighs
- 1 whole red bell pepper
- 2 whole carrot
- 1 whole zucchini
- 4 tablespoons extra virgin olive oil
- 3 whole garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1 whole lemon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Slice the red bell pepper, carrot, and zucchini into bite-sized pieces and set aside.
In a small skillet over medium heat, toast the cumin seeds and coriander seeds for about 1-2 minutes until fragrant.
In a blender or food processor, combine the toasted seeds, garlic cloves, 2 tablespoons of olive oil, smoked paprika, cayenne pepper, juice of half the lemon, sea salt, and black pepper. Blend until a smooth paste forms to create the harissa sauce.
In a large bowl, place the chicken thighs and add the harissa sauce. Toss until the chicken is well-coated in the sauce.
On a large baking sheet, spread the sliced vegetables evenly and drizzle with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and toss to coat.
Place the harissa-coated chicken thighs on top of the vegetable mixture.
Roast in the preheated oven for about 35-45 minutes, or until the chicken is cooked through and has a nice char, with the vegetables tender.
Remove from oven and squeeze the juice from the remaining half of the lemon over the chicken and vegetables.
Garnish with freshly chopped cilantro before serving.
Serve hot and enjoy your Paleo Harissa Chicken with roasted vegetables.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 4457 mg | 194% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 24.0 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
