Paleo Harissa Chicken

Elevate your weeknight dinner game with this flavor-packed Paleo Harissa Chicken recipe! Juicy, oven-roasted boneless chicken thighs are coated in a homemade harissa sauce, bursting with smoky paprika, toasted cumin and coriander seeds, and a touch of zesty lemon. Nestled atop a vibrant medley of roasted red bell peppers, carrots, and zucchini, this dish is a wholesome and nutrient-packed delight. Ready in just over an hour, it’s perfect for a paleo-friendly meal that doesn’t skimp on bold, aromatic flavors. Garnished with fresh cilantro for a final pop of freshness, this one-pan wonder is both easy to prepare and stunning to serve. Try this healthy harissa chicken recipe for a dinner that's as nutritious as it is delicious!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the red bell pepper, carrot, and zucchini into bite-sized pieces and set aside.

Step 3

In a small skillet over medium heat, toast the cumin seeds and coriander seeds for about 1-2 minutes until fragrant.

Step 4

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.

Step 5

In a large bowl, place the chicken thighs and add the harissa sauce. Toss until the chicken is well-coated in the sauce.

Step 6

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.

Step 7

Place the harissa-coated chicken thighs on top of the vegetable mixture.

Step 8

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.

Step 9

Remove from oven and squeeze the juice from the remaining half of the lemon over the chicken and vegetables.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot and enjoy your Paleo Harissa Chicken with roasted vegetables.

Nutrition Facts

Serving size	(796.7g)

Amount per serving	% Daily Value*
Calories	939.6

Total Fat 72.3g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 176.4mg	0%
Sodium 4457.0mg	0%
Total Carbohydrate 46.6g	0%
Dietary Fiber 13.2g	0%
Total Sugars 24.0g
Protein 38.8g	0%

Vitamin D 0IU	0%
Calcium 192.1mg	0%
Iron 7.6mg	0%
Potassium 1720.0mg	0%

*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.

Source of Calories

Fat: 65.6%

Protein: 15.6%

Carbs: 18.8%