NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Harissa paste

1 cup Cauliflower florets

1 cup Bell pepper

0.5 cup Red onion

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast on one side of the baking sheet and coat it thoroughly on all sides with the harissa marinade.

• 4

  On the other side of the sheet, toss the cauliflower florets, sliced bell peppers, and red onion with the remaining olive oil and an extra pinch of salt.

• 5

  Spread the vegetables out in a single layer to ensure they roast evenly and achieve a nice char.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Plate the chicken alongside the roasted vegetables and garnish with freshly chopped parsley for a bright finish.