Keto Spicy Harissa Chicken with Cauliflower Rice is a fiery, flavor-packed low-carb dinner featuring tender harissa-marinated chicken served over fluffy cauliflower rice without the carbs. This Keto Spicy Harissa Chicken with Cauliflower Rice recipe delivers fast prep, high protein, and bold North African-inspired heat perfect for weeknight meals, meal prep, weight loss, and anyone craving a spicy, satisfying keto dinner that keeps you fully in ketosis.
About This Recipe
Some dishes just feel alive. Harissa chicken is one of them — smoky, garlicky, fiery, and full of attitude. It’s the kind of flavor bomb that makes you forget you’re eating keto. This version keeps everything authentic and satisfying but without a single grain of rice or spoonful of sugar in sight.
Harissa, the iconic North African chili paste, brings a deep heat that isn’t just spicy for the sake of it. It’s layered — a mix of smoked peppers, garlic, cumin, and caraway that builds flavor instead of just burning your tongue. When you coat chicken thighs in this sauce and roast them until the edges caramelize, the result is unreal: tender meat wrapped in a crimson glaze that’s both fiery and slightly sweet.
To balance the heat, buttery cauliflower rice comes in as the perfect partner. It’s light, absorbent, and carries the sauce like real grains would — except it keeps your carb count near zero. Add a squeeze of lemon and some fresh herbs on top, and suddenly you’ve got a meal that looks restaurant-ready but was thrown together in 25 minutes flat.
It’s also flexible: you can bake, grill, or pan-sear the chicken, use store-bought harissa or make your own. And if you want to turn it up even more, add a pinch of cayenne or a swirl of extra-virgin olive oil at the end. This recipe is everything keto food should be — bold, fast, and full of character.
Once you try it, regular chicken will feel like a sad memory.
Also Read: Thirty Birthday Cakes You Need to Try!
Why You’ll Love This Recipe
- Spicy, smoky, and satisfying — real flavor, not “diet food”
- Ready in 25 minutes
- High-fat, high-protein, and naturally low in carbs
- Works for meal prep or quick dinner
- Flexible: bake, grill, or pan-sear
Ingredients
- Chicken
- 4 boneless chicken thighs (or bone-in, skin-on)
- 2 tbsp harissa paste (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 clove garlic, minced
- ½ tsp cumin
- Salt & pepper, to taste
- Juice of ½ lemon
- Cauliflower Rice
- 1 medium head cauliflower
- 1 tbsp butter
- 1 tbsp olive oil
- Salt & pepper
- ½ tsp garlic powder
- Garnish
- Lemon wedges
- Chopped parsley or cilantro
Instructions
- Marinate the chicken: In a bowl, mix harissa, olive oil, garlic, paprika, cumin, lemon juice, salt and pepper. Coat chicken evenly. Let sit 10 minutes (or overnight if possible).
- Cook the chicken: Oven: Roast at 400 °F for 18–22 minutes until cooked through.
- Pan: Sear on medium heat 5 min per side until charred and juicy.
- Make cauliflower rice: Grate cauliflower or pulse in a food processor until rice-sized.
- Sauté: Heat butter and oil in skillet, add cauliflower, season with salt, pepper and garlic powder. Cook 5–7 minutes until soft but not mushy.
- Assemble: Spoon cauliflower rice onto plates, top with harissa chicken.
- Finish: Garnish with parsley and lemon wedges before serving.
Nutrition (per serving)
- Calories: 480
- Fat: 33 g
- Protein: 36 g
- Net Carbs: 5 g
FAQ
- Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time slightly to prevent dryness. - Is harissa very spicy?
Mild to medium — choose your paste carefully. You can always adjust heat with extra chili. - Can I meal prep this?
Absolutely. Keeps up to 4 days in fridge. Reheat with a splash of olive oil. - What’s a good substitute for harissa?
Mix tomato paste with chili flakes, smoked paprika, and garlic powder for a quick fake-harissa.
Variations & Substitutions
- Swap cauliflower rice for shredded cabbage or sautéed spinach.
- Add Greek yogurt drizzle for a cool contrast.
- Toss in roasted bell peppers or zucchini for color.
- Try harissa-spiced salmon for a seafood twist.
Serving Suggestions
- Serve with a side of keto tzatziki or a simple cucumber salad. Add toasted almonds for crunch if you want extra texture.
Keto Spicy Harissa Chicken with Cauliflower Rice
Ingredients
Chicken
- 4 boneless chicken thighs (or bone-in, skin-on)
- 2 tbsp harissa paste (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 clove garlic (minced)
- ½ tsp cumin
- Salt & pepper (to taste)
- Juice of ½ lemon
Cauliflower Rice
- 1 medium head cauliflower
- 1 tbsp butter
- 1 tbsp olive oil
- Salt & pepper
- ½ tsp garlic powder
Garnish
- Lemon wedges
- Chopped parsley or cilantro
Instructions
- Marinate the chicken: In a bowl, mix harissa, olive oil, garlic, paprika, cumin, lemon juice, salt and pepper. Coat chicken evenly. Let sit 10 minutes (or overnight if possible).
- Cook the chicken – Oven: Roast at 400°F for 18–22 minutes until cooked through.
- Cook the chicken – Pan: Sear on medium heat for 5 minutes per side until charred and juicy.
- Make cauliflower rice: Grate cauliflower or pulse in a food processor until rice-sized.
- Sauté: Heat butter and oil in a skillet, add cauliflower, season with salt, pepper and garlic powder. Cook 5–7 minutes until soft but not mushy.
- Assemble: Spoon cauliflower rice onto plates, top with harissa chicken.
- Finish: Garnish with parsley and lemon wedges before serving.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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