NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch strips and chop the bell pepper, zucchini, and red onion into bite-sized pieces.

• 3

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

• 4

  Add the chicken strips and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is generously coated in the spicy marinade.

• 5

  Spread the mixture in a single even layer on the prepared baking sheet, making sure not to crowd the pieces so they roast rather than steam.

• 6

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables have developed a beautiful charred edge.

• 7

  Remove from the oven and garnish with fresh chopped cilantro before serving immediately while hot.