NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup red bell pepper

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the cauliflower into bite-sized florets, slice the red bell pepper into thin strips, and roughly dice the red onion.

• 3

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

• 4

  Slice the chicken breast into 1-inch cubes and add them to the bowl, tossing until every piece is thoroughly coated in the spicy marinade.

• 5

  Add the prepared cauliflower, bell peppers, and onions to the bowl and toss again to lightly coat the vegetables with the remaining marinade.

• 6

  Spread the chicken and vegetable mixture in a single even layer across the prepared baking sheet.

• 7

  Roast for 20 to 22 minutes, or until the chicken is cooked through and the vegetables have developed charred, caramelized edges.

• 8

  Garnish the dish with freshly chopped cilantro and an extra squeeze of lemon if desired before serving warm.