Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Harissa paste; 1 tbsp Extra virgin olive oil; 0.5 medium Red bell pepper; 1 small Zucchini; 0.25 medium Red onion; 1 clove Garlic; 0.5 medium Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried oregano

Spicy Harissa Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spicy Harissa Chicken with Roasted Vegetables

Tender chicken breast roasted with a smoky harissa glaze alongside vibrant bell peppers and zucchini for a zesty, nutrient-dense meal.

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NUTRITION

Protein

49.3g

Fat

24.6g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

0.5 medium Red bell pepper

1 small Zucchini

0.25 medium Red onion

1 clove Garlic

0.5 medium Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Slice the red bell pepper, zucchini, and red onion into uniform, bite-sized pieces to ensure even roasting.
3
In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, minced garlic, juice from the lemon, oregano, sea salt, and black pepper.
4
Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.
5
Brush the harissa marinade generously over the chicken and toss the vegetables until they are thoroughly coated in the spicy mixture.
6
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 and slightly charred.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted vegetables.