NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Cauliflower florets

1 medium Red bell pepper

0.5 medium Red onion

2 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and chop the cauliflower, red bell pepper, and red onion into similarly sized bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, sea salt, and black pepper until well combined.

• 4

  Add the chicken and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is generously coated in the spicy harissa marinade.

• 5

  Spread the mixture in a single, even layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, caramelized edges.

• 7

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