NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

0.25 cup chickpeas

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

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 baking sheet with parchment paper.

• 2

  Cut the chicken breast into even 1-inch cubes and place them in a large mixing bowl.

• 3

  Chop the red bell pepper, zucchini, and red onion into bite-sized pieces, then add them to the bowl with the chicken and chickpeas.

• 4

  In a small jar or bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, sea salt, and black pepper until smooth.

• 5

  Pour the harissa marinade over the chicken and vegetable mixture, tossing thoroughly to ensure every piece is well-coated.

• 6

  Spread the mixture in a single, even layer onto the prepared baking sheet to ensure even roasting.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

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