NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper, sliced

0.5 cup Red onion, sliced

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Garlic, minced

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast, broccoli florets, sliced red bell peppers, and red onions onto the prepared baking sheet.

• 4

  Drizzle the harissa marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 5

  Spread the ingredients out into a single layer, ensuring the chicken is in the center and the vegetables have enough space to roast rather than steam.

• 6

  Roast in the center of 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 browned edges.

• 7

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