Name: Harissa Chicken with Chickpea Cucumber Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb boneless, skinless chicken breast (about 2 large breasts); 2 1/2 tbsp harissa paste; 1 tbsp extra virgin olive oil; 2 garlic cloves, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 lemon (zest and juice, divided); 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 cup canned chickpeas, drained and rinsed; 1/2 English cucumber, diced; 1/2 cup cherry tomatoes, halved; 1/4 small red onion, finely diced; 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh mint; 1 tbsp red wine vinegar

Harissa Chicken with Chickpea Cucumber Salad

miradu

This Harissa Chicken with Chickpea Cucumber Salad is a vibrant, high-protein meal inspired by Mediterranean and Middle Eastern flavors. The harissa marinade infuses the chicken with a smoky, spicy depth, while a fresh, herby chickpea salad brings cooling crunch and bright acidity. This dish is perfect for a California summer night—flavorful, filling, and balanced. It delivers 50g protein per serving by focusing on lean chicken breast and nutrient-rich chickpeas, while staying light and lively for warm weather. Make extra for meal prep or share it family-style for a stunning, colorful presentation.

Ingredients

Instructions

In a large bowl, whisk together harissa paste, olive oil, garlic, smoked paprika, cumin, the zest of 1 lemon, 1/2 the lemon juice, salt, and pepper.
Add chicken breasts to the bowl. Toss to coat evenly with marinade. Cover and refrigerate for at least 15 minutes (up to 1 hour for deeper flavor).
While chicken marinates, prepare the salad: In a medium bowl, combine chickpeas, cucumber, tomatoes, red onion, parsley, and mint.
In a small bowl, whisk together red wine vinegar and remaining lemon juice. Pour over salad and toss. Season with a pinch of salt and black pepper. Set aside to let flavors meld.
Preheat grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for 5-6 minutes per side, or until cooked through and juices run clear (internal temp 165°F).
Let chicken rest for 2-3 minutes, then slice thickly.
Serve sliced harissa chicken over a generous scoop of chickpea cucumber salad. Drizzle with any juices from slicing and garnish with extra parsley or mint if desired.