Moroccan Spiced Chicken with Harissa-Lime Yogurt & Wilted Greens

Ingredients

• 2 each Boneless, skinless chicken breasts
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Smoked paprika
• 0.25 tsp Garlic powder
• 0.25 tsp Onion powder
• pinch Cayenne pepper
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 cups Baby spinach
• 1 cup Cherry tomatoes
• 0.5 each Red bell pepper
• 0.5 cup Non-fat plain Greek yogurt
• 1 tsp Harissa paste
• 1 tbsp Fresh lime juice
• 1 tbsp Fresh mint or cilantro

Instructions

1. Pat chicken breasts dry. If very thick, slice horizontally to create two thinner cutlets per breast (total 4 cutlets) for quicker, even cooking. In a small bowl, combine cumin, coriander, smoked paprika, garlic powder, onion powder, cayenne (if using), 0.5 tsp salt, and black pepper. Rub the seasoning mixture generously all over the chicken breasts.
2. In another small bowl, whisk together Greek yogurt, harissa paste, lime juice, chopped mint/cilantro, and a small pinch of salt (if needed, taste first as harissa can be salty). Set aside.
3. Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add seasoned chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and tent loosely with foil to rest.
4. In the same skillet, add the sliced red bell pepper and sauté for 2-3 minutes until slightly softened. Add the halved cherry tomatoes and cook for another 2 minutes. Finally, add the baby spinach and cook, stirring occasionally, until just wilted, about 1-2 minutes.
5. Divide the wilted greens and vegetables evenly between two plates. Slice the rested chicken breasts and arrange on top of the vegetables. Drizzle generously with the harissa-lime yogurt sauce. Serve immediately with a lime wedge on the side.

Nutrition (per serving)