NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 tsp honey

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower florets

1 cup zucchini

0.5 cup red onion

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Cut the chicken breast into 1-inch bite-sized cubes and add them to the bowl, tossing until every piece is thoroughly coated in the marinade.

• 4

  Add the cauliflower florets, sliced zucchini, and red onion wedges to the bowl and toss again to ensure the vegetables are evenly seasoned.

• 5

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the ingredients roast rather than steam.

• 6

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

• 7

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