NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 medium red bell pepper

1 medium zucchini

0.5 medium red onion

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

2 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.

• 3

  Slice the red bell pepper, zucchini, and red onion into uniform chunks and add them to the bowl with the chicken.

• 4

  In a small ramekin, whisk together the harissa paste, extra virgin olive oil, lemon juice, sea salt, and black pepper.

• 5

  Pour the harissa mixture over the chicken and vegetables, tossing thoroughly until everything is evenly coated in the spice.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded to allow for proper browning.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving hot.