FlavorMakerIcon
Get a taste of
something new: our
Flavor Maker app!
Grilled Chicken with Red Pepper Harissa
main dishes

Grilled Chicken with Red Pepper Harissa

Harissa is spicy condiment from Tunisia. It’s loaded with flavor, but very low in fat and calories, making it a perfect accompaniment to healthful meals. Photo credit: Lindsay Landis from Love & Olive Oil.
  • 20m

    prep time

  • 15m

    Cook Time

  • 208

    Calories

  • 12

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

Ingredients

4

Servings

  • 1 jar (4 ounces) roasted red peppers, rinsed and drained
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1 tablespoon plus 1 teaspoon red wine vinegar, divided
  • 1 teaspoon McCormick® Ground Cumin
  • 1/2 teaspoon sugar
  • 1 1/4 teaspoons McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Crushed Red Pepper
  • 2 teaspoons McCormick® Paprika
  • 1/2 teaspoon salt
  • 1 medium yellow squash, halved crosswise and cut lengthwise into 1/4-inch thick slices
  • 1 medium zucchini, halved crosswise and cut lengthwise into 1/4-inch thick slices
  • 4 small boneless skinless chicken breast halves (about 1 pound)

Instructions

  • For the Red Pepper Harissa, place roasted red peppers, 1 teaspoon each of the oil and vinegar, 1/2 teaspoon of the cumin, sugar, 1/4 teaspoon of the garlic powder and crushed red pepper in blender or food processor; cover. Process or blend until a chunky sauce forms. (Do not puree.) Set aside.

  • Mix remaining 1 tablespoon each oil and vinegar, paprika, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon cumin and salt in small bowl. Place vegetables in large bowl. Add 1/2 of the spice mixture; toss to coat well. Place chicken in another bowl. Add remaining spice mixture; turn to coat well.

  • Grill chicken over medium heat 4 minutes on each side or until cooked through. Grill vegetables 2 to 3 minutes on each side or until tender-crisp. Serve 2 tablespoons Red Pepper Harissa with each serving of chicken and vegetables.

Nutrition information (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!