NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch pieces and chop the bell pepper, zucchini, and red onion into similar-sized chunks.

• 3

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

• 4

  Add the chicken and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is evenly coated in the spicy marinade.

• 5

  Spread the chicken and vegetable mixture in a single layer across the prepared baking sheet, avoiding overcrowding to allow for proper roasting.

• 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 with slightly charred edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.