NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp olive oil

2 tbsp harissa paste

1 cup cauliflower florets

1 cup bell pepper strips

0.5 cup red onion wedges

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into 1-inch bite-sized cubes and place them into a large mixing bowl.

• 3

  Add the cauliflower florets, bell pepper strips, and red onion wedges to the bowl with the chicken.

• 4

  In a small ramekin, whisk together the olive oil, harissa paste, lemon juice, sea salt, and black pepper until well combined.

• 5

  Pour the harissa marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is evenly coated.

• 6

  Spread the mixture in a single, even layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 7

  Roast in the oven for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving hot.