Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 tbsp harissa paste; 1 tbsp extra virgin olive oil; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

447 calories

Protein: 37g; 32% of calories
Carbs: 26g; 23% of calories
Fat: 22g; 45% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Slice the chicken breast into 1-inch strips and place them in a medium mixing bowl.
Chop the zucchini into half-moons, the red bell pepper into bite-sized chunks, and the red onion into thick wedges.
In a small bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, and black pepper until well combined.
Pour two-thirds of the harissa mixture over the chicken and the remaining third over the vegetables, tossing each separately to ensure an even, spicy coating.
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.
Roast for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Garnish with freshly chopped parsley before serving hot.

Nutrition

Ingredients

Instructions

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