Lemon Harissa Chicken with Sheet Pan Veggies

tasteandsee.com

Robyn Norris

subheading: FOR THE CHICKEN AND 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 ½-inch cubes

¾ cup plain Greek yogurt

Parsley, finely chopped for garnish

Sliced green and black olives for garnish, (optional)

Capers for garnish, (optional)

subheading: 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

Directions at tasteandsee.com

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