Lemon Harissa Chicken

Ingredients

For The Chicken And Marinade

3 tablespoons extra virgin olive oil

4  garlic cloves, minced

1 fresh lemon, juiced

2  tablespoons finely chopped fresh rosemary

2  tablespoons paprika

2  tablespoon harissa

1  teaspoon salt

1  teaspoon fresh ground black pepper

4  boneless skinless chicken breasts cut up into 11/2 inch cubes.

¾ cup plain Greek yogurt

Parsley, finely chopped for garnish

Sliced green and black olives for garnish (optional)

Capers for garnish (optional)

For The Roasted Vegetables:

2 tablespoons olive oil

1 yellow pepper

1 red pepper

1 red onion

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

Preparation

For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.

Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.

Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.

While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.

Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.