NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp harissa paste

1 tbsp extra virgin olive oil

1.5 cups broccoli florets

1 medium red bell pepper

0.5 medium red onion

1 tbsp lemon juice

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, minced garlic, ground cumin, sea salt, and black pepper to create the marinade.

• 3

  Slice the chicken breast into bite-sized 1-inch chunks and chop the red bell pepper and red onion into similar sized pieces.

• 4

  Place the chicken chunks, broccoli florets, bell pepper, and onion onto the prepared baking sheet.

• 5

  Drizzle the harissa marinade over the chicken and vegetables, using your hands or tongs to toss everything until every piece is thoroughly and evenly coated.

• 6

  Spread the mixture out into a single layer, ensuring the chicken and vegetables are not overcrowded to allow for proper browning.

• 7

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

• 8

  Remove from the oven and let rest for 2 minutes before serving warm.