Pan-Seared Chicken with Spicy Harissa and Roasted Chickpeas

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

Pan-seared and served with smoky harissa sauce and crunchy roasted chickpeas for a flavorful Middle Eastern-inspired dish. This Middle Eastern-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 30 min Serves 2 Middle Eastern cuisine 450 cal/serving

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Ingredients

2 (about 6 oz each) boneless skinless chicken breasts
2 tbsp harissa paste
3 tbsp olive oil
1 can (15 oz), drained and rinsed canned chickpeas
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Preheat oven to 400°F. Toss 15 oz drained chickpeas with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until crispy, shaking the pan halfway through.
Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 3: Add chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F).
Step 4: Remove chicken from heat and spread 2 tbsp harissa paste evenly over the top of each breast. Drizzle 1 tbsp fresh lemon juice over everything.
Step 5: Plate the chicken with the roasted chickpeas scattered around and garnish with 2 tbsp chopped fresh cilantro before serving warm.