Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 tbsp harissa paste; 1 tbsp olive oil; 1 cup raw cauliflower florets; 1 medium raw zucchini; 0.5 cup raw red bell pepper; 0.25 cup canned chickpeas; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tsp lemon juice

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.
Slice the raw chicken breast into 1-inch thick strips and place them into a large mixing bowl.
Chop the raw zucchini into half-moons and dice the raw red bell pepper into bite-sized pieces.
In the bowl with the chicken, add the harissa paste, half of the olive oil, sea salt, black pepper, and garlic powder, tossing until every piece is well-coated.
Transfer the seasoned chicken to the prepared sheet pan and surround it with the cauliflower florets, zucchini, bell peppers, and drained canned chickpeas.
Drizzle the remaining olive oil over the vegetables and toss them directly on the pan to ensure they are lightly coated.
Roast in the center of the oven for 22-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven and finish with a fresh drizzle of lemon juice over the entire tray before serving.

Nutrition

Ingredients

Instructions

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