Easy Harissa Chicken
This Harissa Chicken delivers 48g protein and 612 calories per serving, making it a solid choice for hitting daily protein targets. Quick stovetop prep yields 6 servings without extended cooking time, so you can batch-cook midweek when schedules get tight. The high protein-to-calorie ratio supports muscle gain while keeping you satiated between meals.
Ingredients
- •Bell Pepper(340g)
- •Garlic
- •Caraway Seeds, Whole(5g)
- •Coriander Seeds, Whole(5g)
- •Paprika, Smoked(10g)
- •Cayenne Pepper, Ground(1g)
- •2 teaspoons sea salt
- •Olive oil(10g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Vinegar, Red Wine(30g)
- •Chicken Thigh, Boneless Skinless(1361g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Mayonnaise, Regular(180g)
- •Arugula(960g)
- •Lemon
Instructions
- 1Toast the caraway seeds and coriander seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly darkened. Transfer to a blender.
- 2Add the fresh garlic, smoked paprika, cayenne pepper, olive oil, red wine vinegar, and a pinch of salt to the blender with the toasted seeds. Blend on high until smooth, about 1 minute. Divide the harissa marinade in half: reserve half for the mayo, and place the other half in a large bowl.
- 3Pat the chicken thighs completely dry with paper towels. Add them to the bowl with the harissa marinade and toss until fully coated on all sides. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- 4Heat a large skillet over medium-high heat and add a drizzle of olive oil. Working in batches if needed to avoid crowding, cook the chicken thighs for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer in the thickest part. Transfer cooked chicken to a cutting board.
- 5While the chicken cooks, stir together the reserved harissa marinade and mayonnaise in a small bowl until fully incorporated. Set aside.
- 6Dice or slice the bell pepper into strips. Slice the cooked chicken into bite-sized pieces.
- 7Divide the raw arugula evenly into 6 airtight containers while hot. Top each with the sliced chicken and bell pepper strips. Drizzle each portion with harissa mayo and a squeeze of fresh lemon juice. Seal containers and refrigerate for up to 4 days.
Nutrition — Per Serving
612
calories
48g
protein
44g
fat
- Carbohydrates
- 11g
- Saturated fat
- 7.7g
- Sodium
- 379 mg
- Dietary fiber
- 5.0g
6 servings per batch · ~484g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set your goal to unlock — free, 30 secondsCommon questions
How much protein does Easy Harissa Chicken have per serving?
Each serving contains 48g of protein and 612 calories with 44g fat and 11g carbs. This macro split makes it one of the highest protein-to-carb ratio recipes in the library, ideal for low-carb approaches.
How long does Easy Harissa Chicken take to prep?
This recipe has quick prep time and yields 6 servings from one stovetop cook, so you can batch-prepare a full week of dinners in minimal time. Active cooking is minimal with most time spent on the heat rather than prep work.
Is Easy Harissa Chicken good for muscle gain?
At 48g protein per serving, this recipe supports muscle gain goals but the very low carb content (11g) means it's better suited for fat loss phases or as a low-carb dinner option. Pair it with a carb source separately if prioritizing muscle building.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
