NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Chop the red bell pepper, zucchini, and red onion into uniform, bite-sized pieces to ensure even roasting.

• 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 breast and the chopped vegetables to the bowl, tossing thoroughly to ensure every piece is generously coated in the spicy marinade.

• 5

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

• 6

  Place the sheet in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven, let the chicken rest for a few minutes, then garnish with freshly chopped parsley before serving.