NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

2 tbsp Harissa paste

0.5 tbsp Extra virgin olive oil

1 cup Bell pepper

1 cup Zucchini

0.5 cup Red onion

0.25 cup Chickpeas

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  In a medium bowl, whisk together the harissa paste and half of the olive oil until well combined.

• 3

  Add the chicken breast to the bowl and coat thoroughly with the harissa mixture, then set aside to marinate for 10 minutes.

• 4

  Slice the bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan along with the rinsed chickpeas.

• 5

  Drizzle the remaining olive oil over the vegetables and chickpeas, seasoning them with sea salt and black pepper before tossing to coat.

• 6

  Spread the vegetables into an even layer and nestle the marinated chicken breast in the center of the pan.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 8

  Remove from the oven, drizzle the entire pan with fresh lemon juice, and garnish with chopped fresh parsley before serving.