Keto Harissa Chicken with Lemon-Tahini Cauli Rice

About This Recipe

Spicy, saucy, and weeknight-easy — this crispy harissa chicken sits on a bed of buttery cauliflower rice and gets a silky lemon–tahini drizzle on top. It’s bold, aromatic, and totally satisfying while staying low-carb.

Ingredients

• For the Chicken
  • 1.5 lb (680 g) boneless skinless chicken thighs
  • 2 tbsp harissa paste
  • 3 tbsp olive oil
  • Zest of 1 lemon + 1 tbsp lemon juice
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp sea salt + black pepper
• Lemon-Tahini Drizzle
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1–2 tbsp warm water (to thin)
  • Pinch of salt
  • Optional: a little harissa for heat
• Cauliflower Rice
  • 2 tbsp butter or ghee
  • 4 cups cauliflower rice
  • 1/2 tsp sea salt + black pepper
  • Pinch of cumin
  • Squeeze of lemon
• To Serve: chopped parsley and mint, toasted sesame seeds, lemon wedges, extra harissa (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. Marinate the chicken: In a bowl, mix harissa paste, olive oil, lemon zest and juice, minced garlic, cumin, salt, and pepper. Add chicken thighs and toss to coat. Marinate 10–15 minutes while the oven heats.
3. Roast: Arrange chicken on the prepared pan and bake 18–22 minutes, until the internal temperature reaches 165°F (74°C). For extra crisp, broil 1–2 minutes at the end.
4. Make the lemon-tahini drizzle: Whisk tahini with lemon juice, 1–2 tbsp warm water, a pinch of salt, and a touch of harissa (optional) until smooth and pourable.
5. Cook the cauliflower rice: Melt butter or ghee in a large skillet over medium heat. Add cauliflower rice, salt, pepper, and a pinch of cumin; sauté 4–6 minutes until tender. Finish with a squeeze of lemon.
6. Plate: Spoon cauliflower rice into bowls, top with sliced harissa chicken, and drizzle generously with the lemon-tahini sauce.
7. Garnish with chopped parsley and mint; add toasted sesame seeds and extra harissa if desired.

Keto Focus

Swapping grains for cauliflower rice keeps carbs low while tahini, olive oil, and butter provide satisfying fat. With just 6g net carbs per serving, this spicy chicken dinner fits beautifully into a ketogenic routine without compromising flavor.

Nutrition Facts (per serving)

• Calories: 603
• Protein: 33g
• Fat: 50g
• Carbs: 9g
• Fiber: 3g
• Net Carbs: 6g

Tips & Variations

• Heat level: Use more or less harissa to taste; add a pinch of chili flakes for extra kick.
• Extra crispy: Pat chicken dry before marinating and finish under the broiler.
• Dairy-free: Cook the cauli rice in olive oil instead of butter or ghee.
• Thighs vs. breasts: Chicken thighs stay juicier, but breasts work — just reduce roasting time.
• Add veggies: Fold in sautéed spinach, roasted peppers, or zucchini to the cauli rice.
• Make ahead: Marinate chicken up to 24 hours; whisk the tahini sauce up to 3 days in advance.
• Serve with: Cucumber-tomato salad, quick pickled onions, or a dollop of Greek yogurt (if not dairy-free).

Storage & Meal Prep

• Refrigerate chicken, cauli rice, and sauce separately for 3–4 days.
• Reheat chicken in a skillet or 350°F (175°C) oven until warm; thin tahini sauce with warm water if needed.
• Great for meal prep bowls — add greens and keep sauce on the side.