Seared Harissa Chicken Thighs with Lemon-Yogurt Drizzle

Boneless chicken thighs are rubbed with fiery-smoky harissa paste and seared hard in a hot skillet until the edges char and the inside stays juicy. They rest on a bed of quickly sautéed greens spiked with garlic, then get finished with a cool, tangy dollop of lemony Greek yogurt sauce that tames the heat and keeps every bite light. It's a small, high-protein plate built for a weeknight: one pan, one bowl, minimal cleanup, and no cream or oil-heavy sauces in sight. This dinner leans on bold spice, char, and citrus rather than fat for its flavor, so it stays satisfying without feeling heavy. Greek yogurt does double duty as a cooling sauce and a protein boost, while the sautéed greens add fiber and volume without bulking up the calories. It's naturally low-carb and keto-friendly, portioned to be a satisfying but not overwhelming plate, and comes together in well under 30 minutes.

Ingredients

• 12 ozboneless, skinless chicken thighs, trimmed, about 3 thighs
• 2 tbspharissa paste, store-bought or homemade
• 1 tbspolive oil
• 2 clovesgarlic, minced
• 5 cupsBaby spinach or Swiss chard, roughly chopped if using chard
• 0.5 cupplain Greek yogurt, full-fat or 2%
• 1 wholelemon, zest and juice, divided
• 0.5 tspsalt, plus more to taste
• 0.25 tspblack pepper
• 2 tbspFresh parsley or mint, chopped, for garnish, optional

Method

No instructions listed.