NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup zucchini

0.5 cup red bell pepper

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the smoky harissa paste, extra virgin olive oil, minced garlic, and fresh lemon juice until well combined.

• 3

  Place the chicken breast, cauliflower florets, sliced zucchini, and chopped red bell pepper onto the prepared baking sheet in a single layer.

• 4

  Drizzle the harissa marinade over the chicken and vegetables, using your hands or a brush to ensure every piece is thoroughly and evenly coated.

• 5

  Season the entire tray with sea salt and freshly cracked black pepper to enhance the aromatic spices.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetable medley.