Harissa Lemon Chicken with Charred Veg & Garlic Yogurt

This weeknight dinner delivers big, smoky-bright flavor from just a handful of pantry staples. Chicken breast gets rubbed with harissa paste and seared hard in a hot pan until deeply caramelized, then finished with a squeeze of fresh lemon to keep it juicy and bright. It sits on a bed of charred zucchini and bell peppers cooked in the same pan, soaking up all those browned bits for extra flavor without any extra fat. A simple garlic Greek yogurt sauce ties everything together, adding creaminess and a protein boost without any cream or heavy dairy. The whole dish comes together in under 30 minutes with minimal cleanup, making it an easy option for busy nights when you still want something satisfying and nutrient-dense. Each serving delivers roughly 35g of protein alongside a generous portion of fiber-rich vegetables, all naturally gluten-free. This recipe is built for a modest, satisfying portion that doesn't feel heavy — no deep frying, no cream sauces, just lean protein, char-grilled vegetables, and bright, bold spice. It's a great fit if you're looking for a flavorful meal that's easy on digestion while still packing a protein punch.</long_description> <parameter name="meta_description">Smoky harissa chicken with charred zucchini, peppers & garlic yogurt sauce. High-protein, gluten-free, ready in under 30 minutes.

Ingredients

• 2 piecesboneless skinless chicken breast, about 170g each, pounded to even thickness
• 2 tbspharissa paste, check label for gluten-free certification
• 1 tbspolive oil
• 1 wholelemon, half juiced, half cut into wedges
• 2 mediumzucchini, sliced into half-moons
• 2 mediumbell peppers, sliced into strips
• 0.75 cupplain Greek yogurt, full-fat or 2%
• 2 clovesgarlic, grated or minced, divided
• to tastesalt
• to tasteblack pepper
• 2 tbspfresh parsley or cilantro, chopped, for garnish

Method

No instructions listed.