Roasted Harissa Chicken Breasts
1 pound skinless chicken breasts (about 2)
2 tablespoons Harissa (or Sriracha sauce)
Toasted sesame seeds (toast seeds in a skillet without oil for 2-3 minutes)
Extra virgin olive oil
Preheat your oven to 380°F (190°C). Rub harissa all over the chicken breasts and arrange into a rimmed baking dish. Drizzle with olive oil, sprinkle with salt, toasted sesame seeds and roast for 10-15 minutes, until cooked through but still tender. Check for doneness with a toothpick.
Brush chicken with the cooking juices and serve with steamed vegetables and couscous or rice.