NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup cauliflower florets

1 medium bell pepper

0.5 cup red onion

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.

• 3

  Prepare the vegetables by breaking the cauliflower into small florets, slicing the bell pepper into strips, and cutting the red onion into thick wedges.

• 4

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

• 5

  Add all the vegetables to the bowl with the chicken and pour the harissa marinade over the top.

• 6

  Toss everything together with your hands or a spatula until every piece is thoroughly and evenly coated with the spicy sauce.

• 7

  Spread the mixture out in a single layer on the prepared sheet pan, ensuring there is space between pieces so they roast rather than steam.

• 8

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with dark, caramelized edges.

• 9

  Remove from the oven and garnish with freshly chopped cilantro before serving immediately.