NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 tbsp harissa paste

1 medium bell pepper

0.5 medium red onion

1 medium zucchini

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, sea salt, and black pepper to create the marinade.

• 3

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

• 4

  Place the chicken and vegetables in a large mixing bowl, pour the harissa marinade over them, and toss until everything is thoroughly and evenly coated.

• 5

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

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.

• 7

  Remove from the oven and garnish with freshly chopped parsley before serving hot.