A colorful, flavor-packed, one pan dish!
Recipe and photos by: Food and lifestyle blogger Astoryofspices
Ingredients:
Rainbow baby carrots
Red bell pepper chopped lengthwise
1/2 red onion chopped lengthwise
2tbsp olive oil
1tsp fresh thyme leaves
Salt & pepper
2 tsp minced garlic
Boneless chicken thighs
1.5 tbsp Original Harissa Paste
2 tbsp of greek yogurt
1/2 tsp pink salt
Sea salt
2 tbsp of freshly chopped mint
Method:
Preheat over to 425
Add carrots, onion, and bell peppers to a cast iron skillet pan- Mix in oil, thyme, minced garlic, salt, and pepper. Set aside
In another bowl, add chicken, yogurt, harissa paste and salt - mix until chicken is thoroughly coated with spices (poke holes in the chicken so the marinade really gets inside)
Add chicken on top of carrots, onion, and bell peppers in the skillet, sprinkle some sea salt on top
Cook chicken for 35-40 minutes at 425 degrees
Remove cast iron from oven and garnish with chopped mint
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