Harissa Chicken



For the marinade, combine Lemon Olive Oil, garlic, lime juice, rosemary, paprika, harissa, salt and pepper in a  zip lock bag. Seal and mix the ingredients together.

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

Pour chicken and marinade into a saucepan and cook on medium until chicken temperature is 165*, about 8-10 minutes.

Take off  heat and serve over rice or roasted veggies. Enjoy!

*Recipe may not look exactly like the picture, picture is used as a reference.*

food chicken fresh rice
Photo by Keegan Evans on Pexels.com

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