Name: Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 tbsp harissa paste; 0.5 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

397 calories

Protein: 41g; 40% of calories
Carbs: 24g; 24% of calories
Fat: 16g; 35% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Slice the chicken breast into 1-inch thick strips and place them in a large mixing bowl.
Chop the zucchini into half-moons, the bell pepper into 1-inch pieces, and the red onion into thin wedges.
In a small bowl, whisk together the harissa paste, olive oil, and lemon juice until well combined.
Add the vegetables to the bowl with the chicken, then pour the harissa mixture over everything, sprinkling with sea salt and black pepper.
Toss thoroughly with your hands or tongs to ensure every piece is evenly coated in the spice paste.
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the vegetables char rather than steam.
Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.
Remove from the oven and garnish with freshly chopped parsley before serving.

Nutrition

Ingredients

Instructions

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