NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Chop the red bell pepper and red onion into 1-inch pieces and break the broccoli into bite-sized florets.

• 3

  Cut the chicken breast into 1-inch cubes to ensure even cooking and maximum surface area for the spice rub.

• 4

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

• 5

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

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring no overcrowding so the vegetables roast rather than steam.

• 7

  Roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

• 8

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