NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Chop the bell pepper, zucchini, and red onion into uniform 1-inch chunks to ensure they roast evenly.

• 3

  In a small bowl, whisk together the harissa paste, extra virgin olive oil, sea salt, and black pepper until well combined.

• 4

  Place the chicken breast and chopped vegetables on the prepared sheet pan, then drizzle the harissa mixture over everything.

• 5

  Toss thoroughly with your hands or tongs to ensure every piece is coated in the spicy marinade, spreading them out in a single layer.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 7

  Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.