NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp harissa paste

0.5 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the spicy harissa paste, extra virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper until well combined.

• 3

  Place the chicken breast, sliced zucchini, chopped red bell pepper, and sliced red onion into a large bowl and pour the harissa marinade over them, tossing thoroughly to coat every piece.

• 4

  Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet, ensuring there is enough space between pieces to allow for roasting rather than steaming.

• 5

  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 with charred, caramelized edges.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips; garnish the entire dish with fresh chopped parsley and serve immediately.