NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Bell peppers

1 cup Zucchini

0.5 cup Red onion

1 tbsp Lemon juice

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the bell peppers, zucchini, and red onion into similar uniform sizes.

• 3

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, minced garlic, sea salt, black pepper, and ground cumin until well combined.

• 4

  Place the chicken pieces and chopped vegetables onto the prepared baking sheet and pour the harissa marinade over them.

• 5

  Toss everything thoroughly with your hands or tongs to ensure every piece is evenly coated, then spread the mixture out into a single layer.

• 6

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

• 7

  Remove from the oven and serve immediately while hot, optionally garnishing with fresh herbs if desired.