NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup red bell pepper

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, sea salt, and black pepper until well combined.

• 3

  Prepare the vegetables by cutting the cauliflower into small florets, slicing the red bell pepper into strips, and cutting the red onion into thin wedges.

• 4

  Place the chicken breasts and the prepared vegetables onto the baking sheet in a single layer.

• 5

  Brush the harissa mixture generously over both sides of the chicken and toss the vegetables with the remaining sauce until they are evenly coated.

• 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 are tender with charred edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing and garnishing with freshly chopped parsley.