Pasture raised chicken is a protein staple in our house, so I am always looking for new healthy chicken recipes. Sometimes oven baked chicken can be a little dry, and quite frankly dull, but this dairy free Harissa Yoghurt marinade is a game changer. It keeps the chicken super moist and adds a spicy kick that will have you coming back for more! Typically I make double portions of both the chicken and the tabbouleh as they make perfect components for ‘throw and go’ meals during the week.
Combined with this light and bright low carb side dish, my Cauliflower Tabbouleh this makes the perfect summer lunch or dinner, and is suitable for both my 28 Day Guided Gut Healing Program, and my 8 Week Lean and Clean Program.
(Serves 2)
Harissa Yoghurt Chicken
- 2 chicken breasts
- ½ cup cashew milk yoghurt
- Juice of 1 lemon
- 1 teaspoon harissa
- 1 teaspoon cumin
- 1 teaspoon chili flakes
- 2 inches ginger, grated
- 2 cloves garlic, minced
- ½ teaspoon Himalayan salt
- ¼ teaspoon black pepper
Pat the chicken breasts dry, then season both sides.
Combine all of the marinade ingredients in a bowl and mix well. Add the chicken breasts, coat thoroughly in the marinade and leave covered in the fridge for a minimum of 30 minutes (the longer the better).
Preheat the oven to 375 degrees. Spray a baking tray with avocado oil, and cook the chicken breasts for 25 minutes, or until cooked throughout.
Cauliflower Tabbouleh
- 2 cups cauliflower rice, cooked and cooled
- 1 handful of cherry tomatoes, halved
- ½ cucumber, chopped
- ½ cup parsley, finely chopped
- ½ cup mint, finely chopped
- ¼ cup EVOO
- Juice of 1 lemon
- ½ teaspoon Himalayan salt
- ¼ teaspoon black pepper
Combine all the ingredients thoroughly.
Looking for family-friendly low carb recipes? My Low Carb Chinese Chicken Salad is one of my top rated dishes…