Harissa Chicken and Summer Veggie Skillet

There’s just something about fresh zucchini, sweet corn, and juicy tomatoes coming together with smoky, spicy harissa that feels like summer on a plate. Add tender chicken, a little cheese for richness, and you’ve got a healthy, flavorful dinner that’s simple enough for busy weeknights but delicious enough to impress friends and family.

• It’s made in one skillet, which means minimal dishes (always a win).
• Balanced and nutritious with protein, veggies, and flavor all in one.
• The harissa paste adds just the right kick without being overwhelming.
• It’s a versatile recipe — easy to adjust with what you have on hand.
• Comes together quickly, perfect for busy moms or weeknight cooking.
• It’s one-pan simplicity—minimal dishes, maximum flavor.
• Uses fresh seasonal summer veggies
• Totally customizable and forgiving—just the kind of flexible cooking that fits real life.
• Quick to pull together—perfect when you want dinner that looks and feels like hours of effort, but barely took any time.

• Avocado Oil – A healthy fat hat keeps everything golden and delicious
• Onion – For a sweet and savory base flavor
• Zucchini – A tender summer vegetable
• Corn – Frozen works perfectly and adds a natural sweetness
• Cherry or Grape Tomatoes – Juicy, fresh, and a little tangy, they balance the spice
• Chicken Breast – Lean protein that cooks quickly and pairs with everything
• Harissa Paste – Smoky, spicy, and rich — the star of the dish.
• Parmesan Cheese (or vegan alternative) – Melty, salty goodness that ties it all together

• Sauté the onion – Heat avocado oil in a large skillet and cook the onion until soft and fragrant.
• Cook the chicken – Coat chicken with harissa paste, then add it to the pan. Cook until golden brown and cooked through. Remove chicken and onion from the skillet and set aside.
• Cook the veggies – Add a little more oil, then toss in the zucchini, tomatoes, and corn. (Use well-drained canned corn, thawed and drained frozen corn, or fresh cooked corn straight off the cob.) Cook until the zucchini is tender and the tomatoes begin to soften.
• Bring it all together – Add the chicken and onions back into the skillet with the veggies. Stir to combine.
• Finish with cheese – Sprinkle Parmesan (or vegan cheese) on top, cover the skillet until the cheese melts, then give everything a final stir.
• Serve warm and enjoy your flavorful, one-pan meal!

• Protein – Use shrimp, salmon, chickpeas, or your favorite plant-based option.
• Veggies – Try yellow squash, eggplant, or bell pepper—we love flexibility here.
• Corn – Fresh, canned, thawed, or fire-roasted frozen—whatever works.
• Cheese – Any melting cheese or vegan cheese makes this your own.

• Keep zucchini tender-crisp—not soggy.
• Adjust your spice level—start with less harissa, add more if you like heat. You can always add spice but you can’t take it away.
• Cut chicken into consistent pieces for even cooking.

Expect a smoky-spicy foundation with sweet pops from corn and tomatoes, a creamy melt from the cheese, and satisfying lean protein from the chicken. It’s fresh, hearty, and so comforting in its simplicity.

• Serve it straight from the skillet with crusty bread, cornbread, rice, or a light salad.
• Leftovers store well—just pop them in an airtight container in the fridge for up to 4 days.
• Reheat gently in a skillet with a splash of water or broth to keep it juicy.

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Harissa Chicken and Summer Veggie Skillet

This easy Harissa Chicken and Summer Veggie Skillet is a one-pan dinner made with chicken, zucchini, corn, and tomatoes tossed in harissa and topped with melty Parmesan. A healthy, flavorful recipe ready in 30 minutes!

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Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

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• 2 tbsp avocado oil divided
• ½ onion chopped
• 1 lb chicken breast cut into even pieces
• 1-2 tbsp harissa paste
• 1 medium zucchini chopped into quarters
• 1 bag frozen corn (thawed and drained)
• 2 cups cherry or grape tomatoes halved
• 1 cup Parmesan cheese or vegan cheese

Instructions

 

• Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and fragrant.
• Coat chicken pieces with harissa paste. Add chicken to the skillet and cook until golden and fully cooked. Remove chicken and onions from the pan and set aside.
• Add remaining 1 tbsp avocado oil to the skillet. Add zucchini, tomatoes, and corn. Cook until zucchini is tender and tomatoes begin to soften.
• Return the chicken and onions to the skillet. Stir to combine.
• Sprinkle Parmesan (or vegan cheese) over the top. Cover the skillet until the cheese melts.
• Serve warm, straight from the skillet, and enjoy!

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

Keyword 30 minute meal, corn, healthy and easy, healthy chicken dinner, healthy dinner, skillet dinner, summer veggies, tomato, zucchini

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