NUTRITION

SERVINGS

INGREDIENTS

6 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

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F 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, and garlic powder until well combined.

• 3

  Place the chicken breast, sliced bell peppers, zucchini, and red onion onto the prepared sheet pan.

• 4

  Pour the harissa marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 5

  Sprinkle the sea salt and black pepper over the entire tray.

• 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 with charred edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing into strips and serving alongside the roasted vegetables.