NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 tbsp harissa paste

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Slice the chicken breast into 1-inch bite-sized cubes and set aside.

• 3

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

• 4

  Chop the red bell pepper and red onion into 1-inch pieces, keeping them similar in size to the broccoli florets.

• 5

  Add the chicken cubes and all the vegetables into the bowl with the harissa marinade, tossing thoroughly until every piece is well-coated.

• 6

  Spread the mixture in a single layer onto the prepared baking sheet, ensuring enough space for the air to circulate.

• 7

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables have developed a light char on the edges.