Batch Marinated Harissa Chicken Breast
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 60 min · Chicken · gluten-free, keto, low-carb, high-protein
275 cal
38g protein
6g carbs
11g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken breast
- 1/4 cup harissa paste
- 1/4 cup plain Greek yogurt
- 1, minced garlic cloves
- 1/2 tsp ground cumin
- 1, juiced lemon
- 1/2 tbsp extra-virgin olive oil
Method (tap to check — screen stays awake)
- Whisk the harissa, yogurt, garlic, cumin, lemon juice, olive oil, and salt into a marinade.
- Coat the chicken breasts thoroughly and marinate for at least 30 minutes or overnight.
- Preheat the oven to 425F.
- Arrange the chicken on a lined sheet pan in a single layer.
- Roast for 22 to 26 minutes until the chicken reaches 165F, then rest 5 minutes.
- Slice and portion into containers for use across the week in bowls, wraps, and salads.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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