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 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 2 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 tbsp fresh parsley

Nutrition

Per serving

581 calories

Protein: 55g; 38% of calories
Carbs: 31g; 21% of calories
Fat: 27g; 41% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Chop the zucchini into half-moons, slice the red bell pepper into strips, and dice the red onion into large chunks.
In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, minced garlic, and lemon juice until smooth.
Slice the chicken breast into even 1-inch thick strips and place them on one side of the prepared baking sheet.
Add the zucchini, bell pepper, and onion to the other side of the baking sheet.
Pour the harissa marinade over both the chicken and the vegetables, using your hands or tongs to toss everything until thoroughly coated.
Season the entire tray with sea salt and black pepper.
Roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.
Remove from the oven and garnish with freshly chopped parsley before serving hot.

Nutrition

Ingredients

Instructions

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