NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1.5 cups Cauliflower florets

1 medium Red bell pepper

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the harissa paste, half of the olive oil, lemon juice, salt, and pepper.

• 3

  Cut the chicken breast into 1-inch cubes and toss with half of the harissa marinade until well coated.

• 4

  Chop the cauliflower into bite-sized florets and slice the bell pepper into strips, then toss them with the remaining olive oil and a pinch of salt.

• 5

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

• 6

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and charred.

• 7

  Garnish with fresh chopped parsley before serving.