NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Chop the zucchini, red bell pepper, and red onion into uniform, bite-sized chunks.

• 3

  In a large mixing bowl, whisk together the harissa paste, olive oil, sea salt, and black pepper.

• 4

  Slice the chicken breast into even strips and toss them in the harissa mixture until thoroughly coated.

• 5

  Add the chopped vegetables to the bowl and toss again to ensure all pieces are seasoned.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.

• 7

  Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.