NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 tbsp harissa paste

0.5 tbsp olive oil

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup red onion

0.25 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 rimmed baking sheet with parchment paper.

• 2

  In a large mixing bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, and black pepper until well combined.

• 3

  Cut the chicken breast into 1-inch bite-sized cubes and add them to the bowl with the marinade.

• 4

  Chop the red bell pepper and zucchini into similar-sized pieces, and slice the red onion into thick wedges, then add them to the bowl.

• 5

  Toss the chicken and vegetables thoroughly until every piece is generously coated in the harissa mixture.

• 6

  Spread the mixture in a single, even layer on the prepared baking sheet, ensuring the pieces aren't overcrowded.

• 7

  Roast in the center of the oven for 18 to 22 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 for a bright finish before serving.