Harissa-Rubbed Chicken Thighs with Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Savory chicken thighs infused with smoky harissa, served with briny Kalamata olives for a balanced flavor profile. This North African-inspired keto recipe, ready in about 35 minutes, pairs chicken thighs, harissa paste, olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 North African cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 chicken thighs dry with paper towels. Mix 2 tbsp harissa paste with 1 tbsp lemon juice and rub evenly over all sides.
  2. Step 2: Place thighs in a baking dish and top with 1/4 cup pitted olives. Bake at 400°F for 25 minutes until internal temperature reaches 165°F.
  3. Step 3: Rest for 5 minutes before serving to allow juices to redistribute.

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