Name: Harissa Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz raw chicken breast; 1.5 tbsp harissa paste; 1 tbsp olive oil; 1 cup raw red bell pepper; 0.5 cup raw red onion; 1 cup raw zucchini; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tbsp fresh parsley

Nutrition

Per serving

540 calories

Protein: 53g; 39% of calories
Carbs: 28g; 20% of calories
Fat: 25g; 41% 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.
Cut the raw chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.
Chop the red bell pepper, red onion, and zucchini into similar 1-inch pieces and add them to the bowl with the chicken.
In a small ramekin, whisk together the harissa paste, olive oil, sea salt, and black pepper until smooth.
Pour the harissa mixture over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated in the spicy glaze.
Spread the mixture in a single layer on the prepared sheet pan, ensuring enough space between pieces for roasting rather than steaming.
Roast in the center of the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors.
Garnish with chopped fresh parsley and serve hot.

Nutrition

Ingredients

Instructions

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