NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Harissa paste

0.5 tbsp Extra virgin olive oil

1 cup Bell pepper

1 cup Zucchini

0.5 cup Red onion

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, garlic powder, sea salt, and black pepper until well combined.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the sliced bell peppers, zucchini, and red onion on the other side.

• 4

  Brush the harissa marinade generously over the chicken and drizzle the remaining portion over the vegetables, tossing them gently to ensure an even coating.

• 5

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

• 6

  Remove from the oven and allow the chicken to rest for 5 minutes to lock in the juices before slicing it into strips.

• 7

  Serve the sliced chicken alongside the roasted vegetables, drizzling any pan juices over the top for extra flavor.