Sunshine Harissa Chicken & Rainbow Veggie Sheet Pan

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 tablespoon Harissa paste
• 2 teaspoons Olive oil
• 1 whole Lemon
• 2 cloves Garlic
• 1/2 teaspoon Smoked paprika
• 1/4 teaspoon Ground cumin
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Zucchini
• 1/2 medium Red onion
• 1 cup Cherry tomatoes
• 2 tablespoons Fresh parsley or cilantro

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Pat the chicken breasts dry with paper towels. Season lightly with salt and pepper.
3. In a small bowl, combine the harissa paste, juice from half a lemon, minced garlic, smoked paprika, ground cumin, and 1 teaspoon of olive oil. Mix well. Brush or rub this mixture evenly over both sides of the chicken breasts.
4. In a large bowl, toss the sliced red bell pepper, yellow bell pepper, zucchini, red onion, and halved cherry tomatoes with the remaining 1 teaspoon of olive oil. Season with a pinch of salt and pepper.
5. Arrange the seasoned chicken breasts on one side of the prepared baking sheet. Scatter the seasoned vegetables around the chicken in a single layer.
6. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized. If desired, you can flip the chicken halfway through cooking for even browning.
7. Remove from the oven. Squeeze a little extra fresh lemon juice over the chicken and vegetables, if desired. Garnish with fresh chopped parsley or cilantro and lemon slices before serving.

Nutrition (per serving)