NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Harissa paste

0.25 tbsp Extra virgin olive oil

1 cup Red bell pepper

1 cup Zucchini

0.5 cup Red onion

1 tbsp 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 sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into 1-inch strips and place them into a large mixing bowl.

• 3

  Chop the red bell pepper, zucchini, and red onion into bite-sized chunks and add them to the bowl with the chicken.

• 4

  In a small bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, black pepper, and garlic powder until smooth.

• 5

  Pour the harissa marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is well coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables have developed slightly charred, caramelized edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep it juicy and flavorful.