NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp harissa paste

0.5 tbsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken breast and the chopped vegetables to the bowl, tossing thoroughly until every piece is coated in the spicy marinade.

• 5

  Spread the chicken and vegetables onto the prepared baking sheet in a single, even layer to ensure proper roasting.

• 6

  Place the pan in the oven and roast 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 garnish with freshly chopped parsley before serving hot.