NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 whole red bell pepper

1 whole zucchini

0.5 whole red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch strips and place them in a medium mixing bowl.

• 3

  Chop the red bell pepper, zucchini, and red onion into bite-sized chunks and set aside.

• 4

  In a small bowl, whisk together the harissa paste, extra virgin olive oil, and lemon juice until smooth.

• 5

  Pour two-thirds of the harissa mixture over the chicken and the remaining third over the vegetables, tossing both until thoroughly coated.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.

• 7

  Season everything evenly with sea salt and black pepper.

• 8

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables have developed a slight char.

• 9

  Remove from the oven and garnish with freshly chopped parsley before serving hot.