NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup zucchini

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 cilantro

PREPARATION

• 1

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

• 2

  Prepare the vegetables by slicing the zucchini into half-moons, dicing the bell pepper into one-inch pieces, and thinly slicing the red onion.

• 3

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, and lemon juice until well combined.

• 4

  Arrange the chicken breast on one side of the prepared baking sheet and scatter the vegetables across the remaining space.

• 5

  Brush the chicken generously with half of the harissa glaze, then drizzle the remaining glaze over the vegetables and toss to coat.

• 6

  Season the entire tray evenly with the sea salt and black pepper.

• 7

  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.

• 8

  Transfer to a plate and garnish with a sprinkle of fresh cilantro for a bright, herbaceous finish.