north african lemon chicken & grilled vegetables
(1 RATING)
I bought North African Harissa spice mix a while ago and thought I should use it before the flavor fades! This is a combination of several other recipes and fits how I like to cook! (Prep time includes marinating time)
No Image
prep time
3 Hr
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic, mince
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh rosemary, minced (use less if dried)
- 2 tablespoons paprika
- 2 tablespoons harissa (powder or paste)
- 1 teaspoon each salt and pepper
- 4 chicken breasts, skinless, boneless, cut into bite sized pieces
- 1/2 cup plain green yogurt (garnish)
- parsley, chopped olives, capers (garnish)
- VEGETABLES
- 2 peppers, seeded, cut up (any colors)
- 1 medium zucchini or summer squash, sliced
- 1 medium onion, large dice
- 1 tablespoon olive oil
- salt, pepper, paprika to taste
How To Make north african lemon chicken & grilled vegetables
-
Step 1Combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Add chicken. Seal and knead the ingredients together. Refrigerate for at least 3 hours.
-
Step 2In a bowl, mix together the cut up peppers, zucchini and onion with the olive oil and seasonings. Place in a grill basket. Grill at medium-high temperature for 15 minutes, check after 10 minutes. (Can roast in oven at 400ºF instead)
-
Step 3Meanwhile, pour the chicken and marinade into a sauce pan and cook on medium about 8-10 minutes. Stir occasionally.
-
Step 4Serve with rice or cauliflower rice, topped with veggies, then chicken and sauce. Garnish with Greek yogurt, parsley, olives and capers, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes