Name: Spicy Harissa Chicken with Roasted 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; 1 tbsp Extra virgin olive oil; 1 cup Brussels sprouts; 1 medium Bell pepper; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

Spicy Harissa Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Spicy Harissa Chicken with Roasted Vegetables

Oven-roasted chicken breast marinated in smoky harissa paste, served with charred Brussels sprouts and vibrant bell peppers for a bold, zesty finish.

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NUTRITION

Protein

49.0g

Fat

21.8g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Brussels sprouts

1 medium Bell pepper

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Trim and halve the Brussels sprouts, and slice the bell pepper into even strips.
3
In a large mixing bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, black pepper, and garlic powder.
4
Add the chicken breast and vegetables to the bowl, tossing thoroughly to ensure every piece is coated in the spicy marinade.
5
Arrange the chicken and vegetables in a single layer on the prepared baking sheet.
6
Roast for 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.
7
Rest the chicken for 5 minutes before slicing and serving alongside the roasted vegetables.