Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 tbsp harissa paste; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 cup cauliflower florets; 1 medium red bell pepper; 0.5 medium zucchini; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 oz feta cheese; 1 tbsp fresh parsley

Nutrition

Per serving

489 calories

Protein: 40g; 32% of calories
Carbs: 27g; 22% of calories
Fat: 26g; 47% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Slice the red bell pepper into strips and the zucchini into half-moons.
In a small bowl, whisk together the harissa paste, extra virgin olive oil, and lemon juice until well combined.
Place the cauliflower florets, bell pepper, and zucchini on the baking sheet. Drizzle with half of the harissa mixture, sea salt, and black pepper, tossing to coat evenly.
Pat the chicken breast dry and coat it thoroughly with the remaining harissa mixture. Place the chicken on the baking sheet, nestled among the vegetables.
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Top the dish with crumbled feta cheese and freshly chopped parsley before serving.

Nutrition

Ingredients

Instructions

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