NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch strips and chop the zucchini, bell pepper, and red onion into bite-sized pieces.

• 3

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

• 4

  Add the chicken and vegetables to the bowl, tossing thoroughly to ensure every piece is coated in the spicy marinade.

• 5

  Spread the mixture in a single layer across the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.

• 6

  Place the pan in the oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed caramelized, charred edges.

• 7

  Remove from the oven and finish with a bright squeeze of fresh lemon juice before serving.