NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.75 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

1 tbsp Harissa paste

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut it into one-inch bite-sized cubes.

• 2

  In a small bowl, whisk together the harissa paste, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Toss the chicken cubes in the harissa mixture until every piece is evenly coated.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and cook for five to six minutes, turning occasionally until golden brown and cooked through.

• 6

  Remove the chicken from the skillet and set aside; in the same pan, add the sliced red bell pepper, zucchini, and red onion.

• 7

  Sauté the vegetables for four to five minutes until they are tender-crisp and slightly charred.

• 8

  Place the cooked brown rice in a serving bowl and top with the sautéed vegetables and spicy chicken.

• 9

  Drizzle the fresh lemon juice over the entire bowl and garnish with chopped fresh parsley before serving.