Harissa Grilled Chicken with Tomato-Pepper Salad

Ingredients

• 1 pound boneless, skinless chicken breasts, lightly pounded to an even thickness
• ¼ cup Harissa Infused Olive Oil, divided
• 8 ounces grape tomatoes, halved
• ½ orange bell pepper, thinly sliced
• ½ red bell pepper, thinly sliced
• ¼ red onion, thinly sliced
• 2 tablespoons chopped fresh cilantro

Directions

1. Place the chicken breasts in a shallow dish or resealable container. Add 2 tablespoons of the Harissa Infused Olive Oil and turn the chicken until evenly coated.
2. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. In a separate bowl, combine the tomatoes, orange bell pepper, red bell pepper, red onion and cilantro.
4. Add the remaining 2 tablespoons of Harissa Infused Olive Oil and toss until the vegetables are evenly coated. Cover and refrigerate until ready to serve.
5. Preheat the grill to medium-high heat.
6. Remove the chicken from the marinade and place it on the hot grill. Cook for approximately 4 to 5 minutes per side, depending on thickness, until the chicken is cooked through.
7. Transfer the chicken to a clean plate and allow it to rest for 5 minutes before slicing.
8. Serve the grilled chicken with the tomato-pepper salad.

Serves 2.