NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

1 cup Cauliflower florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Chop the cauliflower into small florets, slice the red bell pepper into strips, and roughly dice the red onion.

• 3

  In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, minced garlic, lemon juice, sea salt, and black pepper.

• 4

  Add the chicken breast and the prepared vegetables to the bowl, tossing thoroughly to ensure every piece is coated in the spicy marinade.

• 5

  Spread the chicken and vegetables in a single, even layer on the prepared baking sheet.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have developed charred, caramelized edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 8

  Garnish the entire dish with chopped fresh parsley and serve immediately.