Baked Harissa Chicken and Shrimp
Recipe type: Whole 30, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Baked harissa chicken and shrimp with lots of veggies.
  • ½ pound of chicken breast, cubed
  • ½ pound of large raw shrimp, shells removed
  • 2 tbsp of coconut oil
  • 2 tbsp of harissa seasoning
  • 1 tbsp of paprika
  • salt and pepper
  • ¼ cup of chicken stock or water
  • 1 lemon halved
  • 2 cups of cauliflower
  • 2 small potatoes
  1. Preheat the oven to 400 degrees.
  2. Grease the a large sheet pan with coconut oil.
  3. Spread out the chicken cubes and cauliflower.
  4. Season with half of the harissa and paprika.
  5. Salt and pepper.
  6. Halve the 2 potatoes and place them flat side down on the sheet.*
  7. Bake for 20 minutes.
  8. Drizzle water or stock over the chicken pieces.
  9. Flip everything over and season with remaining harissa and paprika.
  10. Salt and pepper.
  11. Now add the shrimp and season with salt and pepper.
  12. Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
  13. Once everything rests your chicken should come up to 165 degrees.
  14. Sprinkle with lemon halves.
  15. * I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.
Recipe by Kellie Rice Cakes at