Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp harissa paste; 1 tbsp extra virgin olive oil; 1 medium red bell pepper; 1 medium zucchini; 0.25 medium red onion; 1 clove garlic; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Pat the chicken breast dry with paper towels and cut into uniform 1-inch cubes.
Dice the red bell pepper, zucchini, and red onion into bite-sized pieces, ensuring they are similar in size to the chicken for even cooking.
In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, minced garlic, lemon juice, sea salt, black pepper, and smoked paprika until a smooth marinade forms.
Add the chicken cubes and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is well-coated in the spicy harissa mixture.
Spread the chicken and vegetables in a single layer across the prepared baking sheet, avoiding overcrowding to allow for proper caramelization.
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.

Nutrition

Ingredients

Instructions

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