NUTRITION

SERVINGS

INGREDIENTS

5.5 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

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly slice the red onion.

• 3

  In a small mixing bowl, whisk together the harissa paste, lemon juice, and half of the olive oil until smooth.

• 4

  Place the chicken breast on one side of the sheet pan and brush both sides generously with the harissa mixture.

• 5

  Spread the zucchini, bell pepper, and onion on the other side of the pan, drizzling them with the remaining olive oil and seasoning with sea salt and black pepper.

• 6

  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 and slightly charred.

• 7

  Remove from the oven, let the chicken rest for 5 minutes, then slice and garnish everything with freshly chopped parsley.