Name: Harissa Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp harissa paste; 0.5 tbsp extra virgin olive oil; 1 cup carrots; 0.5 cup parsnips; 0.5 cup red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tbsp fresh parsley

Harissa Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Harissa Chicken with Roasted Root Vegetables

Oven-roasted chicken breast coated in a smoky harissa glaze, served with a medley of caramelized root vegetables for a vibrant finish.

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NUTRITION

Protein

48.6g

Fat

14.8g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

0.5 tbsp extra virgin olive oil

1 cup carrots

0.5 cup parsnips

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into uniform 1-inch pieces and slice the onion into thick wedges.
3
In a bowl, toss the vegetables with half of the olive oil, sea salt, and black pepper.
4
Whisk the remaining olive oil with the harissa paste in a small ramekin.
5
Pat the chicken breast dry with a paper towel and brush the harissa mixture evenly over all sides.
6
Arrange the chicken and vegetables in a single layer on the prepared baking sheet.
7
Roast for 22-25 minutes until the chicken is cooked through and the vegetables are tender and browned.
8
Squeeze fresh lemon juice over the tray and garnish with chopped parsley before serving.