Harissa Honey Chicken Corn Rice Skillet

Ingredients

• 1 lb chicken cutlets
• 1 cup jasmine rice
• 1 1/4 cups low-sodium chicken broth
• 1 1/2 cups corn kernels
• 1 cup cherry tomatoes, halved
• 2 tbsp harissa paste
• 1 tbsp honey
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• 1/4 cup chopped parsley
• 1/3 cup plain Greek yogurt
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

1. Stir harissa, honey, olive oil, lemon zest, lemon juice, salt, and pepper.
2. Coat the chicken with half the sauce.
3. Sear chicken in a wide skillet for 3 to 4 minutes per side, then transfer to a plate.
4. Add rice and corn to the skillet and toast for 1 minute.
5. Add broth, cover, and simmer for about 15 minutes, until the rice is tender.
6. Fold in tomatoes, slice the chicken, and finish with Greek yogurt, parsley, and the remaining sauce.