NUTRITION

SERVINGS

INGREDIENTS

5.5 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 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Cut the cauliflower into small florets, slice the zucchini into half-moons, and chop the red bell pepper into bite-sized pieces.

• 3

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

• 4

  Place the chicken breast and all the chopped vegetables into a large mixing bowl.

• 5

  Pour the harissa mixture over the chicken and vegetables, tossing thoroughly until every piece is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and season evenly with sea salt and black pepper.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.