NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

0.25 tbsp Olive oil

1 cup Cauliflower florets

1 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

0.25 cup Greek yogurt

PREPARATION

• 1

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

• 2

  Chop the zucchini into half-moons and the red bell pepper into bite-sized pieces.

• 3

  In a large bowl, toss the cauliflower florets, zucchini, and bell peppers with half of the olive oil, sea salt, and black pepper.

• 4

  In a small bowl, whisk together the harissa paste, lemon juice, and the remaining olive oil to create a marinade.

• 5

  Coat the chicken breast thoroughly with the harissa marinade and place it on the baking sheet.

• 6

  Spread the seasoned vegetables around the chicken in a single layer to ensure even roasting.

• 7

  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 and slightly charred.

• 8

  Let the chicken rest for 5 minutes before slicing.

• 9

  Plate the chicken and roasted vegetables, finishing each serving with a dollop of Greek yogurt to balance the spice.