NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

2 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the zucchini into half-moons, the red bell pepper into strips, and the red onion into wedges.

• 3

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

• 4

  Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.

• 5

  Pour the harissa mixture over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure everything is evenly coated.

• 6

  Spread the ingredients out into a single layer and season the entire tray with sea salt and black pepper.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed a slight char.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Serve the sliced chicken over the roasted vegetables and drizzle with any remaining juices from the pan.