NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp 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

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

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush the harissa mixture evenly over all sides of the meat.

• 4

  Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly slice the red onion.

• 5

  In a separate bowl, toss the zucchini, bell pepper, and onion with the remaining olive oil, sea salt, and black pepper until coated.

• 6

  Spread the vegetable mixture in a single layer on the other side of the baking sheet, ensuring they aren't overcrowded.

• 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

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.