NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 tbsp Harissa paste

1 cup Cauliflower florets

1 cup Zucchini slices

0.5 cup Red bell pepper strips

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast on one side of the sheet pan and the cauliflower, zucchini, and bell peppers on the other side.

• 4

  Brush half of the harissa mixture over the chicken breast, coating it thoroughly, and toss the remaining mixture with the vegetables until they are evenly glazed.

• 5

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

• 6

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