Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts or thighs
- 3 tablespoons Harissa paste (mild or spicy depending on preference)
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- Fresh parsley or cilantro for garnish (optional)
- Greek yogurt or Tahini for drizzling (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or silicone mats for the easiest cleanup possible. Place your chicken pieces directly onto the sheet. Pat the chicken dry with a paper towel to ensure the sauce sticks. Drizzle the olive oil, lemon juice, salt, pepper, and the star ingredient—harissa paste—directly over the chicken. Use a brush or your hands to coat every inch of the meat thoroughly.
- Slide the baking sheet into the center rack of the oven. Bake for 20 to 25 minutes. If you are using chicken breasts, check them at the 20-minute mark to ensure they stay juicy. The chicken is done when it reaches an internal temperature of 165°F (74°C). For a slightly charred, smoky finish, turn on the broiler for the final 2 minutes of cooking until the harissa paste begins to bubble and darken slightly.
- Remove the chicken from the oven and let it rest for 5 minutes. This step is crucial as it allows the juices to redistribute, ensuring the 35g of protein remains tender and succulent rather than dry. Garnish with fresh herbs and a squeeze of fresh lemon. Serve it alongside your favorite quick sides like steamed greens, cauliflower rice, or a dollop of cool Greek yogurt to balance the heat.
- Cook Time: 30 minutes