NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Brussels sprouts

1 cup Red bell pepper

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the ends of the Brussels sprouts and cut them in half; slice the red bell pepper into 1-inch thick strips.

• 3

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, minced garlic, and lemon juice until well combined.

• 4

  Place the chicken breast on one side of the prepared baking sheet and brush it generously with two-thirds of the harissa mixture.

• 5

  Toss the Brussels sprouts and bell peppers with the remaining olive oil, sea salt, black pepper, and the rest of the harissa glaze on the other side of the sheet.

• 6

  Spread the vegetables in a single layer to ensure even roasting and charring.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing into strips and serving alongside the roasted vegetables.