NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the chicken breast into 1-inch strips and chop the zucchini, bell pepper, and red onion into bite-sized pieces.

• 3

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

• 4

  Toss the chicken and vegetables in the harissa mixture until everything is thoroughly and evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for even roasting.

• 6

  Roast for 18-22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

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