NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast and vegetables on the prepared baking sheet and pour the harissa mixture over them.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the spicy marinade.

• 6

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

• 7

  Remove from the oven, let the chicken rest for 5 minutes, then slice and garnish with fresh chopped parsley.