NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 tbsp harissa paste

0.5 tbsp extra virgin olive oil

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the bell peppers, zucchini, and red onion into uniform bite-sized strips.

• 3

  Place the vegetables on the baking sheet and drizzle with half of the olive oil, sea salt, and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 18-20 minutes, or until they are tender and show light golden-brown charred edges.

• 5

  While the vegetables roast, place the chicken breast in a small bowl and rub thoroughly with the harissa paste and the remaining olive oil.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into thick strips.

• 8

  Arrange the roasted vegetables on a plate, top with the sliced harissa chicken, and finish with a bright squeeze of fresh lemon juice.