Harissa Broiled Chicken and Zucchini Tzatiki


The broiler is such an underutilized part of the oven. It’s basically an upside down grill. And even I, with my love now declared for it, do not use it as much as I should.

This chicken could not be easier. I took my 8 minute chicken recipe, eliminated the lemon juice and added harissa dry seasoning, which you can find at whole foods and most other markets. It is a combination of north african spices that give things a well rounded kick of spiciness. I sprinkled it on the salted chicken – an even coating on the top side of the breast, and then proceeded forward as instructed in that 8 minute chicken recipe, EXCEPT no flipping the chicken over. If you have thick pieces, cut them on an angle to make 2 smaller ones. EASY!!!

harissa chicken zucchini tzatiki

Now, the zucchini tzatiki. Going to be my dip of summer. Just a little twist on the classic. I served it with the harissa chicken and it tamed the heat of the chicken perfectly.

Zucchini Tzatiki


  • 1 cup 2% plain greek yogurt
  • 1 cup of shredded zucchini
  • 2 cloves of garlic pressed or finely chopped
  • 1 teaspoon salt
  • 1 Tablespoon olive oil
  • zest of 1/2 lemon (use microplane - if you don't have, just add a squirt of lemon juice in)


  1. First, take that zucchini and place in in the middle of paper towels and wrap up. Squeeze all the liquid you can out of it.
  2. Combine all the ingredients - check and see if you need more salt for taste.

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