NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 tsp honey

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup cooked chickpeas

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 bowl, whisk together the harissa paste, extra virgin olive oil, honey, lemon juice, minced garlic, sea salt, and black pepper until smooth.

• 3

  Place the chicken breast, broccoli florets, sliced red bell pepper, diced red onion, and chickpeas onto the prepared baking sheet.

• 4

  Pour the harissa dressing over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is evenly coated.

• 5

  Arrange the ingredients in a single layer, ensuring the chicken is in the center and not overcrowded by the vegetables.

• 6

  Roast 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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving with the roasted vegetable medley.