NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup bell peppers

0.5 cup red onion

1 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken and vegetables to the bowl, tossing thoroughly until everything is coated in the vibrant red harissa marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded.

• 6

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 7

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