NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Cauliflower florets

0.5 cup Chickpeas

1 tbsp Harissa paste

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a large bowl, toss the cauliflower florets and chickpeas with the olive oil, harissa paste, and half of the salt and pepper until evenly coated.

• 3

  Spread the mixture onto the baking sheet in a single layer and roast for 20-25 minutes, or until the cauliflower is tender and the chickpeas are slightly crispy.

• 4

  While the vegetables roast, season the chicken breast with the remaining salt and pepper.

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 3 minutes before slicing it into thin strips.

• 7

  Arrange the roasted cauliflower and chickpeas on a plate, top with the sliced chicken, and finish with a dollop of Greek yogurt, a drizzle of lemon juice, and fresh parsley.