NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Red bell pepper

1 cup Zucchini

0.5 cup Red onion

1 tbsp Lemon juice

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper.

• 5

  Slice the chicken breast into 1-inch thick strips to ensure even cooking.

• 6

  Add the chicken strips and the chopped vegetables to the bowl with the harissa mixture and toss thoroughly until everything is well-coated.

• 7

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 3 minutes before serving to keep it juicy.