Harissa Roasted Chicken Thighs with Greek Yogurt and Feta Cheese
This harissa roasted chicken thighs with feta cheese and Greek yogurt is a one-sheet keto dinner recipe straight out of my brand new Keto Sheet Pan Dinners Cookbook!
Line a 15-inch X 10-inch (38 cm X 25 cm) baking sheet with a piece of parchment paper. Preheat a fan forced oven to 200 C (400 F).
Place the bell peppers, garlic, and onion on the baking sheet. Place the chicken thighs over the vegetables. Drizzle with the olive oil and season with the salt and pepper.
Roast for 20 minutes or until the internal temperature of the chicken reaches 74 C (165 F).
In a separate mixing bowl, combine the Greek yogurt and harissa paste. Set aside.
Remove the chicken from the oven and let it cool for 5 minutes. Top it with the crumbled feta cheese, chopped dill, and a side of harissa-infused yogurt.
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Nutrition Facts
Harissa Roasted Chicken Thighs with Greek Yogurt and Feta Cheese
Amount Per Serving
Calories 460Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Cholesterol 113mg38%
Sodium 400mg17%
Potassium 418mg12%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 46g92%
Vitamin A 1845IU37%
Vitamin C 73mg88%
Calcium 53mg5%
Iron 1mg6%
Net Carbs 6g
* Percent Daily Values are based on a 2000 calorie keto diet.
This recipe will keep for up to 5 days in meal prep containers in the fridge or in the freezer for 1 month.If you cannot find boneless skinless chicken thighs, you will need to adjust your cooking time to accommodate an internal temperature of 74 C (165 F) for bone-in chicken thighs.If you are unable to find harissa paste, any hot chilli paste will work as a replacement.