• 1 tablespoon olive oil, divided
  • 1 pound boneless skinless chicken breast
  • 2 tablespoons harissa sauce, mild or spicy
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper to taste


  • 1/2 of a yellow onion, diced
  • 1 1/2 cups par-cooked peeled and diced sweet potatoes, *See note on par-cooking*
  • 15 ounce can chickpeas, rinsed and drained
  • 3 tablespoons harissa sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 of a lemon
  • Crumbled feta and fresh dill for toppings


  • 1/2 cup plain non-fat Greek yogurt, 2% or whole may also be used
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon kosher salt
  • Fresh ground black pepper to taste


  1. In a bowl of freezer bag mix together 2 tablespoons harissa, 1/2 teaspoon cumin and salt, 1/4 teaspoon coriander and black pepper to taste. Add in the chicken and coat it in the mixture. Set aside and let it marinade while you prep everything else.
  2. Whisk together all of the ingredients for the yogurt sauce and set aside or refrigerate until ready to serve.
  3. Heat a large skillet over medium-high heat. Swirl 2 teaspoons of olive oil around the bottom of the hot skillet to coat it. Add the chicken to the skillet and cook for 4-6 minutes per side or until the internal temperature reaches 165° F. Remove the cooked chicken from the skillet onto a plate and cover with foil to keep it warm.
  4. Turn the heat down to medium and add another teaspoon of olive oil to the skillet. Add in the onion and par-cooked sweet potato and sauté for 2-3 minutes. Add in the chickpeas and remaining harissa sauce and spices. Stir together and let everything heat through for a minute. Taste for seasoning.
  5. Nestle the chicken back into the skillet and squeeze the juice of 1/2 of a lemon over everything. Remove the skillet from the heat and top with crumbled feta, the herb yogurt sauce and fresh dill.

Recipe source: reciperunner