NUTRITION

SERVINGS

INGREDIENTS

5.5 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

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Cut the chicken breast into bite-sized cubes and slice the zucchini and red bell pepper into similar sized pieces.

• 4

  Place the chicken cubes, cauliflower florets, zucchini, and bell peppers into a large bowl and pour the harissa marinade over the top.

• 5

  Toss everything thoroughly with your hands or a spatula to ensure every piece of chicken and vegetable is evenly coated in the spice mixture.

• 6

  Spread the mixture in a single, even layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast and caramelize rather than steam.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving.