NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

1 cup Bell pepper strips

0.5 cup Red onion wedges

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, combine the harissa paste, half of the olive oil, lemon juice, and garlic powder to create a marinade.

• 3

  Place the chicken breast on one side of the prepared pan and brush it generously on all sides with the harissa mixture.

• 4

  On the other side of the pan, toss the cauliflower florets, bell pepper strips, and red onion wedges with the remaining olive oil, sea salt, and black pepper.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.

• 6

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

• 7

  Serve the sliced chicken over the roasted vegetables and drizzle with any remaining pan juices.