NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the harissa paste, half of the olive oil, lemon juice, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on one side of the baking sheet and coat it thoroughly with half of the harissa mixture.

• 4

  In a separate bowl, toss the sliced bell peppers, zucchini, and red onion in the remaining olive oil and harissa mixture until evenly coated.

• 5

  Spread the vegetables in a single layer on the other side of the baking sheet, ensuring they are not overcrowded.

• 6

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Let the chicken rest for 5 minutes before slicing into strips, then serve alongside the roasted vegetables and garnish with fresh parsley.