NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp harissa paste

1 tbsp avocado oil

1 cup bell pepper

1 cup zucchini

0.25 cup red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, whisk together the harissa paste, avocado oil, lemon juice, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Add the chicken cubes and all the sliced vegetables to the bowl, tossing thoroughly until every piece is well-coated in the spicy harissa mixture.

• 5

  Spread the chicken and vegetables in a single, even layer on the prepared baking sheet to ensure even roasting.

• 6

  Roast in the center of the oven for 20 to 22 minutes, or until the chicken is cooked through and the vegetables have developed deep, caramelized edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.