Step 1

For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.

Step 2

Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.

Step 3

Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.

Step 4

While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.

Step 5

Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.