NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

0.25 whole red onion

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the harissa paste, lemon juice, and half of the olive oil until well combined.

• 3

  Slice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.

• 4

  Spread the vegetables across the baking sheet and toss with the remaining olive oil, sea salt, and black pepper.

• 5

  Place the chicken breast in the center of the baking sheet and coat it generously on both sides with the harissa mixture.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Allow the chicken to rest for 5 minutes before slicing, then garnish the entire pan with freshly chopped parsley and serve.