Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp harissa paste; 1 tbsp extra virgin olive oil; 1 cup cauliflower florets; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika; 1 tbsp lemon juice; 1 tbsp fresh parsley

Nutrition

Per serving

448 calories

Protein: 48g; 41% of calories
Carbs: 18g; 16% of calories
Fat: 22g; 43% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
In a small mixing bowl, whisk together the harissa paste, half of the olive oil, lemon juice, smoked paprika, sea salt, and black pepper to create a marinade.
Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with the harissa mixture.
On the other side of the sheet, toss the cauliflower florets, sliced zucchini, and chopped red bell pepper with the remaining olive oil and a small pinch of salt.
Spread the vegetables out in a single layer to ensure they roast evenly and develop a nice char.
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven and allow the chicken to rest for 5 minutes before slicing it against the grain.
Serve the sliced chicken alongside the roasted vegetables and garnish with freshly chopped parsley.

Nutrition

Ingredients

Instructions

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