NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 medium bell pepper

0.5 medium red onion

1 medium zucchini

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, and lemon juice until the marinade is smooth and emulsified.

• 3

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

• 4

  Add the chicken and vegetables to the bowl with the harissa mixture, tossing thoroughly to ensure every piece is well-coated.

• 5

  Season the mixture with sea salt and black pepper, then spread it out in a single, even layer on the prepared baking sheet.

• 6

  Roast in the center of the oven for 20 to 22 minutes, or until the chicken is cooked through and the vegetables have developed slightly charred, caramelized edges.

• 7

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