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Low Carb Harissa Chicken with Roasted Veggies

This Low Carb Harissa Chicken with Roasted Veggies is a Moroccan inspired recipe with sweet, smoky red chili pepper paste that creates a bold, flavorful dish!

Bowl of red Harissa Chicken with Roasted Veggies

Ready to spice up your chicken dinner? This harissa chicken recipe is your ticket!

Chicken coated in harissa chile paste, garlic, lemon, and a few warm spices. Savory, smoky, with a little spice kick!

This easy and tasty harissa chicken is quick to make and perfect to serve for a weeknight meal. Chicken breasts are marinated in harissa paste for a sweet and spicy gluten-free dish.

What is harissa chicken?

Harissa is a zesty and aromatic North African chile pepper paste.  There are a few variations out there but recipes with harissa all usually include smoked hot chile peppers, tomatoes, garlic, olive oil, and spices like cumin, coriander and caraway.

Our personal favorite has been Mina Harissa, which comes in both mild and spicy versions.  Either one would work great for this recipe!

Saute pan with harissa chicken cooking on stovetop

How to make harissa chicken:

  • Cut up chicken breast as if you were going to make kebabs, and drop it in a gallon sized resealable bag.
  • Make a marinade of garlic, rosemary, Harissa paste, lemon juice, olive oil, paprika, salt and pepper.
  • Combine it with the chicken in the bag, coat thoroughly, and marinate in the fridge for at least 3 hours… 6 or more is even better (you could even throw this into the marinade before you start your work day).
  • When ready to cook, preheat the oven, and line a baking sheet with parchment paper.
  • Remove chicken from fridge and let it come up toward room temperature a bit while you chop up the veggies for roasting in the oven.
  • Toss the veggies in seasonings right on the baking sheet, then bake.
  • While the veggies are baking, add chicken and marinade to a saute pan over medium heat.   Cook for 8-10 minutes, stirring occasionally, until the chicken temps at 165F.
  • Plate up harissa chicken over the veggies, and finish with a little Greek yogurt or sour cream!
  • You can also serve on a bed of rice for some of the family who may not be counting carbs. 🙂
Close up bowl of chicken with Moroccan seasonings, topped with yogurt

This quick, flavorful, easy harissa recipe will totally wow you.  It’s a really fun way to spice up an average weeknight meal.  Plus, it will allow you lots of time to kick back, relax, and pin all of your favorite photos of it!   Enjoy my friend!

Saute pan of red moroccan chicken

Low Carb Harissa Chicken with Roasted Veggies

Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 18 minutes
Marinating Time: 3 hours
Total Time: 3 hours 38 minutes

Low Carb Harissa Chicken - Amazing North African chicken with red harissa, over roasted vegetables


For The Chicken & Marinade:

  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons paprika
  • 2 tablespoons spicy Harissa
  • 1 teaspoon salt and pepper
  • 4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes
  • 3/4 cup plain Greek yogurt
  • Parsley, finely chopped for garnish
  • Sliced green and black olives for garnish, (optional)
  • Capers for garnish, (optional)

For The Roasted Veggies:

  • 2 tablespoons olive oil
  • 1 yellow pepper
  • 1 red pepper
  • 1 red onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika


  1. For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag.
  2. Seal and mix the ingredients together.
  3. Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
  4. When ready to cook, preheat oven to 400 and remove chicken from fridge.
  5. Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together, then bake in a 400 degree oven for 18 minutes.
  6. 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. Stir occasionally.
  7. Serve the chicken and sauce on a bed of roasted veggies, and add a dollop of Greek yogurt.
  8. Garnish with parsley, sliced olives or capers.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 299Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 69mgSodium 739mgCarbohydrates 10gNet Carbohydrates 7gFiber 3gSugar 3gProtein 29g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

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