NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 tbsp harissa paste

1 medium bell pepper

1 medium zucchini

0.25 medium red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken strips and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is well-coated in the spicy glaze.

• 5

  Spread the mixture in a single layer across the prepared baking sheet, leaving space between items to allow for proper roasting rather than steaming.

• 6

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

• 7

  Remove from the oven and garnish with freshly chopped parsley for a pop of brightness before serving.