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 harissa paste; 1 tbsp extra virgin olive oil; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tbsp fresh parsley

Nutrition

Per serving

506 calories

Protein: 54g; 42% of calories
Carbs: 25g; 20% of calories
Fat: 22g; 38% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Cut the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.
Slice the zucchini into half-moons, chop the red bell pepper into 1-inch pieces, and slice the red onion into thick wedges.
In a small bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, and black pepper until smooth.
Pour the harissa mixture over the chicken and vegetables, tossing thoroughly until every piece is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
Roast for 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven and garnish with freshly chopped parsley before serving hot.

Nutrition

Ingredients

Instructions

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