NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Brussels sprouts

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small glass bowl, whisk together the harissa paste, half of the olive oil, lemon juice, minced garlic, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the pan and brush both sides with half of the harissa marinade.

• 4

  In a separate bowl, toss the halved Brussels sprouts, sliced bell peppers, and onion wedges with the remaining oil and marinade.

• 5

  Spread the seasoned vegetables in a single layer on the other side of the sheet pan, ensuring they are not crowded.

• 6

  Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables have developed a beautiful char.

• 7

  Let the chicken rest for 5 minutes to lock in the juices before slicing it against the grain to serve.