Spicy Harissa Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Harissa Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Harissa Chicken with Roasted Vegetables

Oven-roasted chicken breast coated in a fiery harissa glaze, served with charred zucchini and sweet bell peppers for a vibrant and smoky finish.

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NUTRITION

476kcal
Protein
48.6g
Fat
22.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 medium red bell pepper

1 medium zucchini

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lemon juice

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PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper and zucchini into uniform one-inch pieces.

  • 3

    In a large mixing bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, black pepper, and garlic powder.

  • 4

    Add the chicken breast and chopped vegetables to the bowl, tossing thoroughly until every piece is coated in the spicy marinade.

  • 5

    Arrange the chicken and vegetables in a single layer on the prepared baking sheet.

  • 6

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Spicy Harissa Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Harissa Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Harissa Chicken with Roasted Vegetables

Oven-roasted chicken breast coated in a fiery harissa glaze, served with charred zucchini and sweet bell peppers for a vibrant and smoky finish.

NUTRITION

476kcal
Protein
48.6g
Fat
22.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 medium red bell pepper

1 medium zucchini

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lemon juice

PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper and zucchini into uniform one-inch pieces.

  • 3

    In a large mixing bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, black pepper, and garlic powder.

  • 4

    Add the chicken breast and chopped vegetables to the bowl, tossing thoroughly until every piece is coated in the spicy marinade.

  • 5

    Arrange the chicken and vegetables in a single layer on the prepared baking sheet.

  • 6

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.