NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp harissa paste

0.5 tbsp extra virgin olive oil

1 cup cauliflower florets

0.5 cup red bell pepper

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, and the lemon juice until well combined.

• 3

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

• 4

  In a separate bowl, toss the cauliflower florets, sliced red bell pepper, and red onion with the remaining olive oil, sea salt, black pepper, and ground cumin.

• 5

  Spread the seasoned vegetables in a single layer on the other side of the baking sheet, ensuring they aren't overcrowded so they can char properly.

• 6

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

• 7

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

• 8

  Plate the chicken alongside the roasted vegetables and garnish with a sprinkle of fresh chopped parsley for a bright finish.