NUTRITION

SERVINGS

INGREDIENTS

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 and line a large rimmed baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, and lemon juice until well combined.

• 3

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

• 4

  Place the chicken and vegetables in a large bowl, pour the harissa mixture over them, and toss until everything is thoroughly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring it is not overcrowded, and season with sea salt and black pepper.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and sprinkle with freshly chopped parsley before serving.