Heat a medium sized pot of lightly salted water to a simmer.

Rinse chicken and pat dry.

In a mixing bowl, combine chicken, half the harissa sauce (reserving the rest for garnish), and a pinch of salt and pepper.

Let marinate for 10 minutes before grilling.

Wash you hands thoroughly after handling the raw chicken.

Rinse all produce and herbs

Halve the lemon and halve the tomatoes.

Thinly slice radishes into thin circular coin shaped pieces.

Peel fronds (leaf-like parts) of dill off the stems and chop roughly.

Thinly slice green onions on a bias (45 degree angle.)

Place green beans in the simmering water and cook for 3-4 minutes or until bright green and fork tender.

Remove from pot and cool with cold running water.

Heat a grill or grill pan over medium to high heat.

Grill chicken breasts on each side for 5-6 minutes or until thoroughly cooked to a minimum internal temperature of 165 degrees.

In a mixing bowl, combine the juice of the lemon (to taste), sugar, half of the dill, 2 Tbsp. olive oil, and salt and pepper to taste. Whisk to combine.

Add in green beans, tomatoes, half the green onion, and baby arugula.

Toss to combine.

Compose a pile of green bean salad in the middle of the plate.

Lay a chicken breast against the salad, and spoon remaining harissa over if desired.

Garnish with remaining dill, green onion, radish, and feta cheese.