Harissa Chicken Thigh rice
Roasted chicken thighs with warm harissa-spiced vegetables and rice for a North African-inspired meal prep that stays flavorful and reheats well.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 60 g Cherry tomatoes
- 180 g Chicken thigh
- 2 g Cumin
- 4 g Fresh parsley
- 5 g Garlic
- 40 g Greek Yogurt
- 12 g Harissa paste
- 10 g Lemon juice
- 8 g Olive oil
- 70 g Red Bell Pepper
- 50 g Red Onion
- 70 g Rice
- 1 g Salt
- 80 g Zucchini
Instructions
- Preheat the oven to 220°C. In a bowl, mix harissa paste, lemon juice, olive oil, garlic, cumin, salt, and black pepper.
- Add the chicken thighs to the bowl and coat them well with the harissa mixture.
- Place the chicken on a baking tray with zucchini, red bell pepper, red onion, and cherry tomatoes. Roast for 30 to 35 minutes until the chicken is cooked through and the vegetables are tender.
- While the chicken cooks, cook the rice per the package instructions.
- Stir the yogurt with a little lemon juice and a pinch of salt to make a quick sauce.
- Divide the rice into meal-prep containers, top with roasted vegetables and chicken, then add the yogurt sauce on the side or spoon it over the top.
- Finish with chopped parsley before sealing the containers and refrigerating.