NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.25 cup cooked chickpeas

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Cut the chicken breast into 1-inch cubes and place them in a medium bowl; toss with half of the prepared harissa marinade.

• 4

  Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Place the vegetables and chickpeas on the prepared baking sheet and toss with the remaining marinade.

• 5

  Add the chicken pieces to the baking sheet, spreading everything out into a single layer to ensure even roasting.

• 6

  Roast in the center of the oven for 18-20 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.