NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Red bell pepper

1 cup Zucchini

0.5 cup Red onion

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and chop the bell pepper, zucchini, and red onion into uniform 1-inch pieces.

• 3

  In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper.

• 4

  Add the chicken and vegetables to the bowl, tossing thoroughly until everything is evenly coated in the spicy marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded so they roast rather than steam.

• 6

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with charred edges.

• 7

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