NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

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, sea salt, and black pepper until well combined.

• 3

  Place the chicken breast on one side of the sheet pan and arrange the sliced bell peppers, zucchini, and red onion wedges on the other side.

• 4

  Brush the chicken generously with half of the harissa mixture and toss the vegetables with the remaining marinade until every piece is evenly coated.

• 5

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

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 7

  Garnish the chicken and roasted vegetables with freshly chopped parsley and serve immediately.