NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

0.25 tbsp Extra virgin olive oil

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

0.25 cup Chickpeas

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform one-inch pieces to ensure even roasting.

• 3

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, and lemon juice until the marinade is well combined.

• 4

  Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with half of the harissa mixture.

• 5

  Spread the chopped zucchini, bell pepper, onion, and chickpeas across the remaining space on the baking sheet.

• 6

  Drizzle the rest of the harissa marinade over the vegetables and chickpeas, then season everything with sea salt and black pepper.

• 7

  Roast in the center of 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.

• 8

  Allow the chicken to rest for five minutes before slicing it into strips and garnishing the entire plate with freshly chopped parsley.