NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp harissa paste

1 medium red bell pepper

1 medium zucchini

0.5 medium red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is coated in the spicy marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the vegetables to roast rather than steam.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed slightly charred, golden edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving hot.