Pan-Seared Chicken with Smoky Harissa and Chickpea Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spiced pan-seared chicken breasts served atop a warm, smoky harissa chickpea stew with tomatoes and aromatic spices. This Mediterranean-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, harissa paste, canned chickpeas, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and rub them evenly with 2 tbsp harissa paste. Set aside for 10 minutes to marinate.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until cooked through and golden brown. Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Stir in 1 tsp ground cumin and 1 tsp smoked paprika and cook for another 30 seconds.
  4. Step 4: Add 1 can (15 oz) drained chickpeas, 1 cup canned diced tomatoes, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 8-10 minutes until the sauce thickens and flavors meld.
  5. Step 5: Serve the seared chicken breasts over the harissa chickpea stew and garnish with 2 tbsp chopped fresh cilantro.

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