Honey Harissa Chicken

Prep all ingredients per the instructions above.

Preheat the grill to medium-high heat. Preheat the oven to 400°F (200°C).

Make Cucumber Water: In a pitcher, combine the sliced cucumber and water. Let the cucumber infuse the water for at least 10 minutes before serving.

Make the rice: Cook the rice according to the directions on the package. Once cooked season with salt and pepper to taste.

Marinate the Chicken: In a bowl, combine harissa paste, honey, olive oil, soy sauce, lime juice, salt, and pepper. Place the chicken breasts in the marinade and toss to coat evenly. Let marinate for at least 15 minutes.

Grill the Chicken and Asparagus: Place the marinated chicken breasts on the preheated grill. Cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes before slicing.

Meanwhile, toss the asparagus spears with olive oil, salt, and pepper. Place them on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill.

Roast the Chicken in the Oven (Optional): If you prefer to roast the chicken instead of grilling, preheat the oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until the chicken is cooked through.

Serve the Meal: Slice the grilled or roasted chicken breasts. Arrange the chicken slices on a plate alongside the grilled asparagus. Pour cucumber water into glasses and garnish with mint leaves if desired.