Name: Harissa Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 tbsp harissa paste; 1 tbsp olive oil; 1 cup raw bell peppers; 1 cup raw zucchini; 0.5 cup raw red onion; 1 clove raw garlic; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano

Nutrition

Per serving

508 calories

Protein: 50g; 39% of calories
Carbs: 28g; 22% of calories
Fat: 23g; 39% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Dice the raw chicken breast into uniform 1-inch pieces and place them in a large mixing bowl.
Chop the raw bell peppers, zucchini, and red onion into bite-sized chunks and add them to the bowl with the chicken.
In a small jar or bowl, whisk together the harissa paste, olive oil, minced raw garlic, lemon juice, sea salt, black pepper, and dried oregano.
Pour the harissa marinade over the chicken and vegetables, tossing thoroughly until every piece is evenly coated in the spice mixture.
Spread the mixture in a single layer across the prepared sheet pan to ensure even roasting.
Roast for 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Nutrition

Ingredients

Instructions

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