NUTRITION

SERVINGS

INGREDIENTS

5.5 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

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp 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

  Slice the chicken breast into even 1-inch strips to ensure uniform cooking.

• 3

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

• 4

  Place the chicken strips in a bowl and toss with the harissa mixture until every piece is thoroughly coated.

• 5

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

• 6

  Spread the vegetables onto the prepared baking sheet, drizzle with the remaining olive oil, and toss to coat.

• 7

  Nestle the marinated chicken strips among the vegetables on the sheet pan.

• 8

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables have developed charred, caramelized edges.

• 9

  Remove from the oven and garnish with freshly chopped parsley before serving.