Keto Grilled Harissa Chicken with Roasted Cauliflower & Tahini Drizzle

Serves: 4

Ingredients:

4 boneless, skinless chicken thighs

2 tbsp harissa paste

2 tbsp olive oil

1 tbsp lemon juice

1 tsp smoked paprika

1 large head cauliflower, cut into florets

2 tbsp avocado oil

1/2 tsp cumin

Salt & pepper

Tahini Drizzle:

1/4 cup tahini

2 tbsp lemon juice

1 garlic clove, grated

2 tbsp water (to thin)

Salt

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Instructions:

Marinate chicken with harissa, olive oil, lemon, smoked paprika, salt, and pepper for 30+ minutes.

Toss cauliflower with avocado oil, cumin, salt, and pepper. Roast at 425°F for 25–30 min.

Grill chicken 5–6 min per side until cooked through.

Whisk tahini, lemon juice, garlic, water, and salt to make a sauce.

Serve chicken over cauliflower, drizzle with tahini.

Macros (per serving, approx.):

Protein: 36g | Net Carbs: 7g | Fat: 22g