Description
A simple and flavorful gluten-free dinner with harissa-marinated chicken and roasted vegetables cooked together on a sheet pan.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix chicken with harissa paste, 1 tbsp olive oil, salt, and pepper.
- On a sheet pan, spread bell peppers, onion, and zucchini. Drizzle with remaining olive oil and sprinkle with garlic powder.
- Place marinated chicken on top of vegetables.
- Bake for 25-30 minutes or until chicken is cooked through.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Adjust harissa quantity for preferred spice level.
- Serve with quinoa or rice for a complete meal.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg