Tunisian-style chicken bites

SmartPoints® value per serving
Total Time
55 min
15 min
10 min
If you're looking for a new way to make chicken breasts, this African-inspired recipe is definitely worth a try. It has both a little sweet and little spice, and is wonderful served over rice, tossed with shredded lettuce, or in a pita. Leftovers also make a delicious baked potato topping. If you can't handle a lot of spice, halve the amount of the harissa.


Ground cinnamon

2 Tbsp

Kosher salt

1 tsp, or coarse sea salt

Black pepper

1 tsp, freshly ground


½ tsp

Olive oil

2 Tbsp

Harissa paste

2 tsp

Uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce) halves

Roasted red peppers (packed in water)

2 Tbsp, coarsely chopped

Mint leaves

¼ cup(s), fresh, finely chopped


  1. To make the rub, combine the cinnamon, salt, ground pepper, and sugar in a bowl. Combine 1 tablespoon of the oil with 1 teaspoon of the harissa in a separate bowl. Pound the chicken to 1⁄2-inch thickness. Brush with the harissa oil, then sprinkle with the rub. Place in a zip-close plastic bag; refrigerate 30 minutes or up to 6 hours.
  2. To make the sauce, combine the bell pepper with the remaining 1 teaspoon harissa in a food processor; puree. With the motor running, slowly add the remaining 1 tablespoon oil. Transfer to a bowl; cover and set aside.
  3. Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
  4. Place the chicken on the grill rack. Grill, turning, until cooked through, 10 – 12 minutes. Cut the chicken into strips. Place a few strips on each of 8 plates. Drizzle with the sauce and sprinkle with the mint.
  5. Serving size: 1⁄2 breast and about 1 tablespoon sauce