Ingredients:

  • 1 lb boneless, skinless chicken breast, sliced into 1/2-inch strips
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 medium zucchini, shaved into ribbons
  • 1/2 large red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp harissa paste
  • 2 tbsp avocado oil
  • 1/2 lemon, juiced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp toasted pine nuts

Instructions:

  1. Pat the chicken strips dry with paper towels. Toss the chicken with smoked paprika, sea salt, and black pepper until evenly coated.
  2. Heat avocado oil in a large 12-inch skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3 minutes. Flip and cook for 2 more minutes until golden brown. Remove chicken from pan and set aside.
  3. In the same skillet, add the sliced red bell peppers and sauté for 2 minutes. Add the minced garlic and harissa paste, stirring constantly for 30 seconds until fragrant.
  4. Add the zucchini ribbons to the skillet. Toss for 1-2 minutes until just softened. Return the chicken to the pan, squeeze lemon juice over the mixture, and garnish with fresh parsley and toasted pine nuts before serving.