NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, and the lemon juice until well combined.

• 3

  Cut the chicken breast into 1-inch bite-sized cubes and toss them in the harissa mixture until every piece is thoroughly coated.

• 4

  Slice the red bell pepper, zucchini, and red onion into uniform chunks and spread them out across the prepared baking sheet.

• 5

  Drizzle the remaining olive oil over the vegetables and season them with the sea salt and black pepper, tossing to coat.

• 6

  Nestle the marinated chicken pieces among the vegetables on the sheet pan in a single layer.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

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