Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the honey, 1/3 cup of water, and as much of the harissa as you'd like, depending on how spicy you'd like the dish to be.
3
Cook & glaze the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Rest & slice the chicken
Transfer the cooked chicken to a cutting board and loosely tent with foil. Let rest at least 5 minutes so the juices settle. Slice crosswise against the grain into 1/2-inch pieces, then spoon over any glaze collected on the board. If the glaze has thickened past pourable, loosen it with a spoonful of warm water.
Cook the chicken an additional 2 to 3 minutes to achieve well-done. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
4
Make the salad
Meanwhile, to the bowl of marinated cucumber, add the sliced nectarine, peanuts, and half the feta. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.
6
Plate your dish
Divide the glazed vegetables and sliced chicken between two warm plates. Serve the salad alongside, spooning over any dressing left in the bowl. Garnish with the remaining feta and a few torn mint leaves. Enjoy!
