NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

2 tbsp Harissa paste

1 tbsp Lemon juice

1 cup Red bell pepper

1 cup Zucchini

0.5 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Chop the red bell pepper, zucchini, and red onion into uniform 1-inch pieces to ensure even roasting.

• 3

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

• 4

  Place the chicken breast and the chopped vegetables onto the prepared baking sheet in a single layer.

• 5

  Drizzle the harissa marinade over the chicken and vegetables, using your hands or a brush to coat every piece thoroughly.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips and serving with the roasted vegetables.