Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
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; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 clove garlic

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 rubbed with smoky harissa paste, served alongside charred Brussels sprouts and bell peppers for a vibrant, zesty finish.

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NUTRITION

Protein

53.8g

Fat

22.2g

Carbs

23.7g

SERVINGS

1 serving

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

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Trim and halve the Brussels sprouts and chop the red bell pepper into bite-sized pieces.
3
In a small bowl, whisk together the harissa paste, extra virgin olive oil, minced garlic, sea salt, and black pepper.
4
Place the chicken breast and chopped vegetables onto the prepared baking sheet in a single layer.
5
Brush the harissa mixture generously over the chicken and toss the vegetables until they are evenly coated.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven and finish with a fresh squeeze of lemon juice over the entire tray before serving.