NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tbsp harissa paste

1 cup red bell pepper

1 cup zucchini

0.5 medium red onion

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, harissa paste, minced garlic, lemon juice, sea salt, and black pepper until a smooth marinade forms.

• 3

  Slice the chicken breast into 1-inch strips and cut the bell pepper, zucchini, and red onion into bite-sized pieces.

• 4

  Place the chicken and vegetables into a large bowl, pour the harissa mixture over them, and toss thoroughly to ensure an even coating.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can roast rather than steam.

• 6

  Roast for 20 to 22 minutes, or until the chicken is cooked through and the vegetables have developed dark, caramelized edges.

• 7

  Remove from the oven and allow the chicken to rest for a few minutes before serving to ensure maximum juiciness.