1 tbsp lemon juice
2 teaspoons harissa
2 4-oz boneless, skinless chicken breasts
Kosher salt
1 tbsp canola oil
In a medium bowl, whisk lemon juice with harissa (find it in the international-foods aisle). Season the chicken breasts with kosher salt and add to the bowl, turning to coat both sides. Cover and let stand 15 minutes. Heat oven to 350°. In a large ovenproof skillet, heat canola oil over medium-high until hot but not smoking. Pat chicken dry, add to skillet and cook until lightly browned, 3 minutes per side. Transfer pan to oven and bake until chicken is just cooked through, about 10 minutes. Remove and let rest 5 minutes before slicing.