Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp harissa paste; 1 tbsp extra virgin olive oil; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 0.25 cup chickpeas; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tbsp fresh parsley

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Dice the chicken breast into 1-inch bite-sized pieces and set aside.
Chop the zucchini, red bell pepper, and red onion into uniform 1-inch chunks to ensure even roasting.
In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, sea salt, and black pepper until well combined.
Add the chicken pieces, chopped vegetables, and rinsed chickpeas to the bowl, tossing thoroughly until everything is coated in the spicy marinade.
Spread the mixture in a single layer onto the prepared sheet pan, ensuring there is enough space between pieces to allow for proper browning and caramelization.
Roast in the center of the oven for 22 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped fresh parsley before serving warm.

Nutrition

Ingredients

Instructions

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