Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup cauliflower florets; 1 cup zucchini; 0.5 cup red bell pepper; 1 tbsp olive oil; 1 tbsp harissa paste; 1 tsp lemon juice; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

497 calories

Protein: 54g; 43% of calories
Carbs: 20g; 16% of calories
Fat: 23g; 41% 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 for easy cleanup.
Cut the chicken breast into 1-inch bite-sized cubes and slice the zucchini and bell pepper into similar sized pieces.
In a large mixing bowl, whisk together the olive oil, harissa paste, lemon juice, garlic powder, sea salt, and black pepper until well combined.
Add the chicken cubes, cauliflower florets, zucchini, and bell peppers to the bowl, tossing thoroughly to ensure every piece is coated in the spicy marinade.
Spread the chicken and vegetables in a single layer on the prepared sheet pan, leaving a little space between items to ensure they roast rather than steam.
Place the pan in the oven and roast for 22 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, caramelized edges.
Remove from the oven and let rest for 2 minutes before serving warm.

Nutrition

Ingredients

Instructions

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