Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 tbsp harissa paste; 0.5 tbsp olive oil; 1 cup red bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

421 calories

Protein: 42g; 38% of calories
Carbs: 28g; 26% of calories
Fat: 17g; 35% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
Slice the chicken breast into 1-inch strips and place them in a medium mixing bowl.
Add the harissa paste and half of the olive oil to the chicken, tossing until every piece is thoroughly coated in the spicy marinade.
Slice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.
Spread the vegetables onto the prepared sheet pan, drizzle with the remaining olive oil, and season with sea salt and black pepper.
Nestle the marinated chicken strips among the vegetables in a single layer to ensure even roasting.
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables have developed a beautiful char.
Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.

Nutrition

Ingredients

Instructions

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