Spicy Harissa Chicken with Creamy Yogurt Sauce
This dish melds bold North African flavors with a creamy, cooling element, making it a standout in any fitness-focused menu. The chicken, marinated in a fiery harissa blend, offers a savory depth, heightened by the smoky undertones and a hint of sweetness. Finished with a luscious yogurt sauce spiced with garlic and lemon, this dish strikes a perfect balance between heat and refreshing creaminess. Serve it with a side of sautéed vegetables for a vibrant and nutritious meal.
Ingredients
- 4 (6 oz each)chicken breasts
- 3 tablespoonsharissa paste
- 2 tablespoonsolive oil
- 3 clovesgarlic (minced)
- 1 teaspoonpaprika
- to tastesalt
- to tasteblack pepper
- 1 cupplain Greek yogurt
- 2 tablespoonslemon juice
- 2 tablespoonsfresh cilantro (chopped)
Instructions
- In a bowl, mix harissa paste, olive oil, minced garlic, paprika, salt, and black pepper to create a marinade.
- Coat the chicken breasts in the marinade and let them sit for at least 30 minutes or up to overnight in the refrigerator.
- Preheat the grill or oven to 375°F (190°C).
- Grill the marinated chicken for about 6-8 minutes on each side, or bake in the oven for 25-30 minutes, until cooked through and juices run clear.
- While the chicken cooks, combine Greek yogurt, lemon juice, and cilantro in a separate bowl. Adjust seasoning with salt if necessary.
- Serve the spicy chicken hot, drizzled with the creamy yogurt sauce on top.
Tips
- Let the chicken marinate longer for deeper flavor infusion.
- Pair with sautéed spinach or quinoa for a complete meal.
- You can adjust the heat of the harissa based on your preference.