NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Harissa paste

0.5 tbsp Extra virgin olive oil

0.5 medium Zucchini

0.5 medium Red bell pepper

0.25 medium Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch thick strips to ensure they cook through while remaining juicy.

• 3

  Chop the zucchini and red bell pepper into bite-sized pieces and thinly slice the red onion.

• 4

  In a large mixing bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, black pepper, and garlic powder until smooth.

• 5

  Add the chicken and chopped vegetables to the bowl, tossing thoroughly with clean hands or tongs to ensure every surface is coated in the spicy marinade.

• 6

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, leaving space between pieces to allow for proper roasting rather than steaming.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have developed beautiful charred edges.

• 8

  Remove from the oven and let the chicken rest for 3 minutes before serving to lock in the juices.