NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 tbsp harissa paste

1 tsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

0.5 cup cooked quinoa

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 baking sheet with parchment paper.

• 2

  Place the chicken breast in a small bowl and coat thoroughly with the harissa paste until every surface is covered.

• 3

  Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the prepared baking sheet.

• 4

  Drizzle the vegetables with olive oil and season with sea salt and black pepper, tossing to ensure an even coating.

• 5

  Create a space in the center of the vegetables and place the harissa-coated chicken breast there.

• 6

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

• 7

  While the chicken rests for 5 minutes, warm the pre-cooked quinoa in a small pan or microwave.

• 8

  Spoon the quinoa onto a plate, top with the roasted vegetables, and slice the chicken to place on top.

• 9

  Drizzle the entire dish with fresh lemon juice and garnish with chopped parsley before serving.