NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Brussels sprouts

0.5 cup Red bell pepper

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Trim the Brussels sprouts and cut them in half, and slice the red bell pepper into thin strips.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the vegetables on the other side.

• 5

  Brush the harissa mixture generously over all sides of the chicken breast.

• 6

  Drizzle the remaining olive oil over the Brussels sprouts and peppers, tossing them lightly to coat.

• 7

  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 caramelized edges.

• 8

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