Crispy Harissa Chicken with Roasted Beet and Citrus Salad

Begin by marinating the chicken. In a bowl, combine 2 tablespoons of harissa paste, 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and a pinch of salt.

Add 2 boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C).

While the chicken is marinating, prepare the roasted beet and citrus salad. Peel and dice 2 medium-sized beets into 1-inch cubes.

Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet.

Roast the beets in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

While the beets are roasting, segment 1 orange and 1 grapefruit, removing the pith and membranes. Set aside.

In a small bowl, whisk together 2 tablespoons of tahini, the juice of 1 lemon, 1 tablespoon of honey, and water to thin it out to your desired consistency.

Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.

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Once hot, add the marinated chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through.

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Remove the chicken from the skillet and let it rest for a few minutes before slicing.

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In a large bowl, combine the roasted beets, citrus segments, and a handful of arugula.

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Drizzle the tahini dressing over the salad and toss gently to combine.

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To serve, place a generous portion of the salad on each plate and top with sliced crispy harissa chicken.

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Garnish with fresh herbs like cilantro or parsley for an extra pop of flavor.