NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Cauliflower florets

1 medium Red bell pepper

0.5 medium Red onion

2 tbsp Harissa paste

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the harissa paste, half of the olive oil, lemon juice, sea salt, and black pepper to create a thick marinade.

• 3

  Cut the chicken breast into 1-inch cubes and toss them in the harissa mixture until every piece is thoroughly coated.

• 4

  Chop the red bell pepper and red onion into bite-sized chunks, keeping them similar in size to the cauliflower florets.

• 5

  Place the cauliflower, peppers, and onions on the baking sheet, drizzle with the remaining olive oil, and toss to coat.

• 6

  Spread the vegetables out to the edges of the pan and place the marinated chicken pieces in the center, ensuring nothing is overcrowded.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables have developed charred, caramelized edges.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving hot.