Ingredients
- 4-6 Chicken Breast Filets
- ½ cup Harissa paste
- 1 lb Mini sweet peppers halved
- ½ bunch Asparagus trimmed of woody ends
- 8 oz Campari tomatoes or cherry tomatoes halved
- 1 cup Large green olives pitted
- ½ cup Extra virgin olive oil or avocado oil
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 3 oz Crumbled Feta
- Salt and pepper to taste
Instructions
- Preheat oven to 400° F.
- Toss vegetables with olive oil, cumin, coriander, salt and pepper, and pour onto baking sheet lined with parchment paper or foil.
- Liberally coat chicken breast filets with harissa paste (If your harissa paste is very thick, you can thin it out with a bit of water or lemon juice.) and nestle on top of the vegetable mixture.
- Place chicken and vegetables in oven and roast for 15-20 minutes, or until chicken is heated through and well-browned, and vegetables are cooked and crisp-tender.
- Top chicken and vegetables with crumbled Feta.
