4 skinless chicken breasts2 tsp. Harissa Paste1 tsp. olive oil1 tsp. dried oregano8 oz. cherry tomatoesHandful of olives (we prefer kalamata)
1.Preheat oven to 375°F.
2.Put chicken into a medium roasting tray.
3.Rub with Harissa Paste, oil, and oregano.
4.Cover with foil and roast 10 minutes.
6.Add cherry tomatoes and olives, and roast 10 minutes.
7.Serve with boiled new potatoes.