NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 tbsp harissa paste

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast, sliced bell peppers, sliced zucchini, and red onion wedges on the prepared baking sheet.

• 4

  Drizzle the harissa mixture over the chicken and vegetables, tossing thoroughly to ensure everything is evenly coated.

• 5

  Arrange the chicken in the center of the tray and spread the vegetables in a single layer around it for even roasting.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing into strips, then garnish the entire dish with fresh parsley and serve.