NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup dry whole wheat couscous

0.5 cup water

1 tbsp lemon juice

1 tsp lemon zest

0.5 cup zucchini

0.5 cup red bell pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss with harissa paste, sea salt, and black pepper until well coated.

• 2

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 3

  Remove chicken from the skillet and add the diced zucchini and red bell pepper, sautéing until tender-crisp.

• 4

  In a small bowl, pour boiling water over the dry couscous, cover, and let sit for 5 minutes before fluffing with a fork.

• 5

  Stir the lemon juice, lemon zest, and chopped parsley into the fluffed couscous.

• 6

  Plate the lemon couscous topped with the spicy harissa chicken and sautéed vegetables.