NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 tbsp harissa paste

1 tsp olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.25 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.

• 2

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

• 3

  Slice the chicken breast into one-inch thick strips and place them in a mixing bowl.

• 4

  Add the harissa paste to the chicken and toss thoroughly until every piece is deeply coated in the spice.

• 5

  Place the vegetables on the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 6

  Nestle the marinated chicken strips among the vegetables, ensuring they are in a single layer for even cooking.

• 7

  Roast for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

• 8

  Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving hot.