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

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Chop the zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 3

  Toss the chopped vegetables on the baking sheet with 0.5 tablespoons of olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 20 minutes until they are tender and show slight charred edges.

• 5

  While the vegetables roast, coat the chicken breast evenly with the harissa paste and the remaining 0.5 tablespoons of olive oil.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the chicken for 6 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thick strips.

• 8

  Arrange the roasted vegetables on a plate, top with the sliced chicken, and garnish with lemon juice and fresh parsley.