NUTRITION

SERVINGS

INGREDIENTS

6 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 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 baking sheet with parchment paper.

• 2

  Chop the cauliflower into bite-sized florets, slice the zucchini into half-moons, and dice the red bell pepper into one-inch pieces.

• 3

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

• 4

  Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.

• 5

  Drizzle the harissa mixture over the chicken and vegetables, using your hands or a spatula to toss everything until thoroughly and evenly coated.

• 6

  Spread the ingredients out in a single layer to ensure even roasting.

• 7

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

• 8

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

• 9

  Garnish the entire dish with chopped fresh parsley and serve immediately.