NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup zucchini

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Chop the zucchini and red bell pepper into bite-sized chunks and break the cauliflower into small florets.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and coat thoroughly with the harissa mixture.

• 5

  Toss the cauliflower, zucchini, and peppers with the remaining olive oil, sea salt, and black pepper, then spread them in a single layer on the other side of the pan.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing, then garnish the entire dish with fresh parsley.