NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Harissa paste

1 tbsp Lemon juice

1 cup Red bell pepper

0.5 cup Red onion

1 cup Zucchini

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, harissa paste, lemon juice, minced garlic, and dried oregano until well combined.

• 3

  Slice the red bell pepper into strips, the red onion into wedges, and the zucchini into half-moon rounds.

• 4

  Place the chicken breast on one side of the prepared baking sheet and arrange the vegetables on the other side in a single layer.

• 5

  Brush the harissa mixture generously over both sides of the chicken and drizzle the remaining sauce over the vegetables, tossing them to ensure they are evenly coated.

• 6

  Season the entire tray with sea salt and black pepper.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Serve the sliced chicken alongside the roasted vegetables, drizzling any remaining juices from the pan over the top.