Grilled harissa-spiced chicken

Pair it with a fresh summer corn salad.

“Harissa spice mix can help boost your metabolism thanks to its spicy ingredients such as cayenne and chile pepper,” says New York City-based recipe developer Laura Rege. “And the bright citrus notes add a fresh burst of acidity to balance the heat.”

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


Extra virgin olive oil, for brushing
1 ear corn on the cob
Sea salt
1 6-ounce boneless, skinless chicken breast
½ plus ¼ teaspoon harissa
1 lime, juiced and zest julienned
1 lime, cut into wedges
1 Persian cucumber, thinly sliced
½ cup cherry tomatoes, chopped
2 tablespoons red onion, finely chopped
½ avocado



1. Preheat grill or grill pan to medium and lightly brush the grates with olive oil. 


1. Brush the corn with a little olive oil, season with a large pinch of salt, and grill, turning frequently, until slightly charred, about 10 minutes. Remove from heat and allow to cool. 


Meanwhile, season chicken breast with salt and ½ teaspoon harissa spice mix. Grill the chicken, turning occasionally, until browned and cooked through, about five to eight minutes per side. Remove from heat and set aside.


Remove kernels from corn and place in an airtight container with the julienned lime and lime wedges, cucumber, tomato, and onion.


In a separate airtight container, whisk one teaspoon of olive oil with the lime juice and remaining ¼ teaspoon harissa. Season with salt.


Thinly slice the chicken breast and place it in a separate airtight container. Place the avocado in a separate container and store everything in the fridge.



Dice the avocado and add to the corn-tomato salad. Shake the lime dressing in it’s airtight container and then pour over the corn salad. Top with the chicken and squeeze lime wedges over top.

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