Batch Marinated Harissa Chicken Breast

Mediterranean · 60 min · Chicken · gluten-free, keto, low-carb, high-protein

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Ingredients

• 1.2 kg boneless chicken breast
• 1/4 cup harissa paste
• 1/2 cup plain Greek yogurt
• 4, minced garlic cloves
• 2 tsp ground cumin
• 2, juiced lemon
• 3 tbsp extra-virgin olive oil

Method

1. Whisk the harissa, yogurt, garlic, cumin, lemon juice, olive oil, and salt into a marinade.
2. Coat the chicken breasts thoroughly and marinate for at least 30 minutes or overnight.
3. Preheat the oven to 425F.
4. Arrange the chicken on a lined sheet pan in a single layer.
5. Roast for 22 to 26 minutes until the chicken reaches 165F, then rest 5 minutes.
6. Slice and portion into containers for use across the week in bowls, wraps, and salads.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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