NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup bell peppers

0.5 cup red onion

1 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper.

• 3

  Slice the chicken breast into 1-inch strips and add them to the bowl, tossing until every piece is thoroughly coated in the spicy marinade.

• 4

  Slice the bell peppers and zucchini into bite-sized pieces and thinly slice the red onion.

• 5

  Add the prepared vegetables to the bowl with the chicken and toss again to ensure the harissa mixture glazes all the produce.

• 6

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

• 7

  Place in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have developed caramelized, charred edges.

• 8

  Remove from the oven and let rest for 2 minutes before serving hot.