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Skinny Grilled Harissa Chicken
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Prep Time:
35 minutes
Total Time:
1 hour 5 minutes
Grill a Moroccan-inspired, spicy and healthy meal for your family.
Ingredients:
  • 4 boneless skinless chicken breasts (4 oz each)
  • 1 cup plain nonfat Greek yogurt
  • 1/2 teaspoon pepper
  • 1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 cup water
  • 1 box (7.6 oz) uncooked whole wheat couscous (1 1/4 cups)
  • 2 teaspoons olive oil
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons spicy harissa
  • 2 tablespoons lemon juice
  • 1 clove garlic, finely chopped
Instructions:
  • Combine the Marinated Chicken ingredients in a large bowl, ensuring the chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes, but no longer than 12 hours.
  • Prepare the grill by spraying the grate with grill spray, then heat it up.
  • Heat the chicken broth and water in a 4-quart saucepan over medium-high heat until boiling. Add the rest of the Herbed Couscous ingredients and stir until simmering. Cover, turn off the heat, and let it stand for 5 minutes. Fluff the couscous, transfer it to a large bowl, and set it aside to cool.
  • Prepare the Harissa Drizzle by combining all ingredients; set aside.
  • Place the marinated chicken on a clean plate, allowing any extra marinade to drip off. Dispose of the remaining marinade. Grill the chicken with the top side down. Cook for 5 minutes, then rotate 90 degrees for another 2 to 3 minutes to achieve grill marks. Flip the chicken and cook for an additional 3 to 4 minutes or until the internal temperature reaches 165°F.
  • Place the dish on a beautiful serving platter, cover with foil, and rest for 5 minutes before serving.
  • Drizzle olive oil and sprinkle herbs over couscous, tossing to coat. Plate couscous evenly on 4 plates. Top with chicken and a flavorful Harissa drizzle.

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