Harissa paste—a North African condiment made with chilies, cumin and coriander—spices up this simple grilled dish. On another night, try the harissa glaze on grilled steak or salmon.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Grilled Chicken and Pepper:
Spiced Whole Grains:
Grilled Chicken and Pepper: In small bowl, whisk together honey, harissa, vinegar, garlic and half each of the salt and pepper. Set aside.
Halve and core red pepper; cut each half into thirds. Toss with oil and remaining salt and pepper.
Place chicken on greased grill over medium-high heat; close lid and grill for 5 minutes. Turn chicken, brushing all over with half of the honey mixture. Close lid and grill until no longer pink inside, about 4 minutes.
While chicken is grilling, place red pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender, 7 to 8 minutes.
Turn chicken and red pepper; brush chicken with remaining honey mixture. Close lid and grill for 1 minute.
Spiced Whole Grains: While chicken and red pepper are cooking, cook grains
according to package instructions; let cool slightly. In large bowl, whisk together oil, lemon juice, harissa, paprika, salt and pepper. Stir in grains, chives and cilantro. Serve with chicken and red pepper.
Tip from the Test Kitchen: To halve a chicken breast horizontally, hold your knife with the blade parallel to your cutting board, halfway up the thickness of the chicken. Place your other hand firmly on top of the chicken and slice completely through the breast.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 397 mg
- Sugars 11 g
- Protein 32 g
- Calories 452.0
- Total fat 14 g
- Potassium 622 mg
- Cholesterol 66 mg
- Saturated fat 2 g
- Total carbohydrate 49 g
- Iron 17.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 21.0
- Vitamin C 135.0