Name: Spicy Mediterranean Sheet-Pan Chicken Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz chicken breast; 0.5 cup cooked lentils; 0.5 cup red bell pepper; 0.5 cup red onion; 0.5 cup zucchini; 0.5 tbsp extra virgin olive oil; 1 tbsp harissa paste; 1 clove garlic; 0.5 tsp dried oregano; 0.5 medium lemon; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

523 calories

Protein: 55g; 40% of calories
Carbs: 47g; 34% of calories
Fat: 16g; 26% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C).
Cut the chicken breast into 1-inch bite-sized cubes and chop the bell pepper, red onion, and zucchini into similar-sized pieces.
In a small bowl, whisk together the olive oil, harissa paste, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.
Place the chicken and vegetables onto a large parchment-lined sheet pan and pour the harissa marinade over them, tossing until everything is evenly coated.
Spread the mixture into a single layer and roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
While the chicken roasts, gently warm the pre-cooked lentils in a small pan or microwave.
Assemble the bowl by placing the warm lentils at the base and topping them with the roasted spicy chicken and vegetable mixture.
Finish with a fresh squeeze of lemon juice over the entire bowl before serving.

Nutrition

Ingredients

Instructions

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