NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Cauliflower florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Harissa paste

0.5 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Chop the cauliflower into bite-sized florets, slice the bell pepper into strips, and wedge the red onion.

• 3

  In a large bowl, toss the vegetables with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 10 minutes.

• 5

  While vegetables roast, pat the chicken breast dry and rub with the harissa paste and remaining olive oil.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the chicken for 2-3 minutes per side until a golden crust forms.

• 7

  Move the chicken to the baking sheet with the vegetables and roast for another 10-12 minutes until cooked through.

• 8

  Drizzle with fresh lemon juice before serving for a bright, acidic finish.