Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 2 tbsp harissa paste; 1 tbsp extra virgin olive oil; 1 medium red bell pepper; 1 medium zucchini; 0.5 medium red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

555 calories

Protein: 55g; 38% of calories
Carbs: 30g; 21% of calories
Fat: 26g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Cut the chicken breast into uniform 1-inch cubes to ensure even cooking.
Seed the red bell pepper and slice it into 1-inch chunks; slice the zucchini into half-moons and roughly chop the red onion.
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 cubes and chopped vegetables to the bowl, tossing thoroughly until every piece is generously coated in the harissa mixture.
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Roast in the center of the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes