Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of harissa paste, 1 tablespoon of olive oil, 1 tablespoon of honey, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the marinade.

2. 2

   Pat 2 large boneless, skinless chicken breasts dry with paper towels, then coat them evenly with the prepared harissa marinade and let them rest for at least 15 minutes.

3. 3

   Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering, then carefully place the marinated chicken breasts into the hot skillet.

4. 4

   Pan-sear the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C), then remove them from the skillet and set aside to rest.

5. 5

   In the same skillet, add 1 tablespoon of butter and sauté 1 diced large sweet potato, 0.5 diced medium red onion, and 0.5 diced medium bell pepper for 10-12 minutes, stirring occasionally, until vegetables are tender.

6. 6

   Stir in 1 teaspoon of apple cider vinegar into the sweet potato hash, season with a pinch of salt and pepper to taste, and cook for another 2 minutes.

7. 7

   Serve the pan-seared harissa chicken immediately alongside the sweet potato hash, optionally garnished with 2 tablespoons of fresh chopped cilantro.