NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

1 cup Zucchini

0.5 cup Red onion

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  Place the chicken breast, cauliflower florets, sliced zucchini, and red onion wedges in a large mixing bowl.

• 4

  Pour the harissa mixture over the chicken and vegetables, tossing thoroughly to ensure every piece is well coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not overcrowded.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 7

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