NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp harissa paste

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the harissa paste, half of the olive oil, minced garlic, and lemon juice to create the glaze.

• 3

  Chop the broccoli, red bell pepper, and red onion into uniform, bite-sized pieces and place them on the baking sheet.

• 4

  Toss the vegetables with the remaining olive oil, sea salt, and black pepper until evenly coated.

• 5

  Place the chicken breast on the baking sheet, nestling it among the vegetables, and brush the harissa glaze over the chicken until fully covered.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.