Pan-Seared Chicken with Creamy Harissa Yogurt, Sautéed Spinach, and Herbed Bulgur

Prepare the aromatics and herbs: Peel and mince 4 cloves of garlic, keeping 2 cloves separate from the other 2. Wash and finely chop 1/3 cup packed fresh parsley and 1/4 cup packed fresh mint, keeping them together. Finely grate 1 teaspoon of zest from the orange, then cut the orange in half and squeeze out 3 tablespoons of fresh juice.

Cook the herbed bulgur: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 45 seconds until fragrant. Stir in 1.25 cups of uncooked medium bulgur wheat and toast for 1 to 2 minutes, stirring frequently. Pour in 2 cups of low-sodium chicken broth and add a pinch of salt. Bring to a boil, then cover with a tight lid, reduce heat to low, and simmer for 12 to 15 minutes until the liquid is absorbed and bulgur is tender. Remove from heat, stir in the chopped parsley and mint, and keep covered.

Make the creamy harissa yogurt sauce: In a small bowl, combine 2/3 cup of plain Greek yogurt, 2 tablespoons of harissa paste, 2 tablespoons of the fresh orange juice, 1 teaspoon of honey, 1 teaspoon of the orange zest, and a pinch of salt. Whisk together until completely smooth and creamy. Taste and adjust seasoning if needed. Set aside at room temperature.

Prepare the chicken: Pat 4 boneless skinless chicken breasts dry with paper towels. If any breasts are thicker than 1 inch, gently pound them to even thickness using a meat mallet. In a small bowl, combine 1 teaspoon of ground coriander, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub this spice mixture evenly over both sides of each chicken breast.

Pan-sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Sear undisturbed for 5 to 6 minutes until a golden-brown crust forms on the bottom. Flip the chicken and cook for another 5 to 6 minutes until the internal temperature reaches 165°F and the juices run clear. Transfer the chicken to a cutting board and let rest for 5 minutes, then slice each breast on the bias into 1/2-inch thick slices.

Sauté the spinach: In the same skillet (no need to wipe clean), heat 1 tablespoon of olive oil over medium heat. Add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 10 ounces of fresh baby spinach in batches, stirring as each batch wilts down. Season with a pinch of salt and black pepper, and drizzle with the remaining 1 tablespoon of orange juice. Cook for 2 to 3 minutes until all the spinach is completely wilted and any excess liquid has evaporated.

Assemble and serve: Fluff the herbed bulgur with a fork. Divide the bulgur and sautéed spinach among four serving plates. Arrange the sliced chicken breast over each portion. Drizzle the creamy harissa yogurt sauce generously over the chicken and vegetables. Serve immediately with any remaining orange wedges on the side.