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Harissa roasted chicken topped with grapefruit and served over cauliflower rice.
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Harissa Roasted Chicken

I love the spicy tangy flavor of this Harissa Roasted Chicken dish that makes the perfect low-carb weeknight clean eating meal.
Prep Time20 minutes
Cook Time37 minutes
Total Time57 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 Servings
Calories: 617kcal
Author: Aimee Mars

Ingredients

Harissa Rub

  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Caraway Seeds
  • 1/2 teaspoon Coriander Seeds
  • 1/2 teaspoon Anise Seeds
  • 1/2 teaspoon Fennel Seeds
  • 2 tablespoons Paprika
  • 1 teaspoon Ground Cayenne
  • 1 teaspoon Red Chili Flakes
  • 2 Garlic Cloves minced
  • 1½ tablespoons Fresh Lime Juice
  • 1/4 cup Olive Oil
  • 1/2 teaspoon Salt

Chicken

  • 2 lbs Boneless, Skinless, Chicken Breast
  • 1 Grapefruit sectioned
  • 1 Avocado pitted and sliced
  • 2 tablespoons Olive Oil divided
  • 2 cups Cauliflower riced
  • 1 Lime juiced
  • 2 teaspoons Fresh Cilantro
  • 1 tablespoon Olive Oil

Instructions

  • Preheat the oven to 400 degrees.
  • Place the cumin, caraway, coriander, anise, and fennel in a small skillet and roast over medium heat until the seeds become fragrant. About 1 to 2 minutes. Remove from the stove and place in a coffee grinder or food processor and grind the seeds until they reach a powder-like substance.
  • Place the ground seeds and the sweet paprika, cayenne, red chili flakes, garlic, lime juice, 1/4 cup of olive oil, and salt into a small bowl and whisk together until well combined.
  • Rub about 1 tablespoon of Harissa on each Chicken breast (for a stronger flavor let sit for 2 hours or in the fridge overnight, but not necessary). Place on a rimmed baking sheet lined with parchment and roast for about 20 to 25 minutes or until chicken reached 160 degrees.
  • While the chicken is roasting place the frozen cauliflower rice in a medium saucepan and steam until soft. Add the fresh lime juice, cilantro, and 1 tablespoon of olive oil.
  • Layer each plate with the cilantro lime cauliflower rice and place a chicken breast on top. Decorate the rest of the plate with sliced avocado and grapefruit.

Nutrition

Serving: 1serving | Calories: 617kcal | Carbohydrates: 19g | Protein: 52g | Fat: 38g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 585mg | Potassium: 1472mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2981IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 3mg