NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 tbsp harissa paste

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper strips

0.5 cup red onion wedges

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  In a large mixing bowl, toss the broccoli florets, bell pepper strips, and red onion wedges with half of the olive oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 15 to 18 minutes until tender and slightly charred.

• 4

  While the vegetables roast, whisk together the harissa paste and the remaining olive oil in a small bowl.

• 5

  Pat the chicken breast dry and coat all sides thoroughly with the harissa mixture.

• 6

  Heat a non-stick or cast-iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the vegetables from the oven and immediately drizzle them with fresh lemon juice to brighten the flavors.

• 8

  Let the chicken rest for 3 minutes before slicing it into strips and serving over the warm roasted vegetables.