NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp harissa paste

1 tbsp extra virgin olive oil

1 medium red bell pepper

1 medium zucchini

0.5 medium red onion

2 cloves garlic

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Slice the chicken breast into 1-inch strips and place them in a large mixing bowl.

• 3

  Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and add them to the bowl with the chicken.

• 4

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

• 5

  Pour the harissa marinade over the chicken and vegetables, tossing thoroughly to ensure everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 8

  Garnish with freshly chopped cilantro before serving hot.