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; 1 tbsp Olive oil; 2 tbsp Harissa paste; 1 tbsp Lemon juice; 1 cup Bell pepper; 1 cup Zucchini; 0.5 cup Red onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Garlic powder

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 for easy cleanup.
Slice the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.
Chop the bell pepper and zucchini into 1-inch chunks, and thinly slice the red onion, then add them to the bowl with the chicken.
In a small jar or bowl, whisk together the olive oil, harissa paste, lemon juice, sea salt, black pepper, and garlic powder until well combined.
Pour the harissa marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet, ensuring there is enough space for the vegetables to roast rather than steam.
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.

Nutrition

Ingredients

Instructions

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