NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Harissa paste

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

0.25 cup Canned chickpeas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into uniform 1-inch pieces to ensure even cooking and place them in a large mixing bowl.

• 3

  Prepare the vegetables by slicing the zucchini into half-moons, dicing the red bell pepper into bite-sized pieces, and cutting the red onion into thick wedges.

• 4

  In a small ramekin, whisk together the extra virgin olive oil and the spicy harissa paste until the mixture is smooth and combined.

• 5

  Add the zucchini, peppers, onions, and drained chickpeas to the bowl with the chicken.

• 6

  Pour the harissa oil over the chicken and vegetables, tossing thoroughly until every piece is vibrantly coated in the spice mixture.

• 7

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring they are not crowded so they roast rather than steam.

• 8

  Season the entire tray with sea salt and black pepper before roasting for 20 to 25 minutes until the chicken is juicy and the vegetables have developed a beautiful charred edge.

• 9

  Remove from the oven and finish the dish with a bright squeeze of fresh lemon juice before serving immediately.