NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 medium red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the red bell pepper into one-inch pieces and break the cauliflower into bite-sized florets.

• 3

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

• 4

  Add the chicken breast and the chopped vegetables to the bowl, tossing thoroughly to ensure every piece is coated in the spicy marinade.

• 5

  Spread the chicken and vegetables in a single, even layer on the prepared baking sheet.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender with charred edges.

• 7

  Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.