NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Olive oil

1 cup Cauliflower florets

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Greek yogurt

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 and line a large baking sheet with parchment paper.

• 2

  In a large mixing bowl, whisk together the olive oil and harissa paste until smooth.

• 3

  Add the chicken breast strips, cauliflower florets, sliced zucchini, and chopped red bell pepper to the bowl.

• 4

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the harissa mixture.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces are not overlapping.

• 6

  Season the tray evenly with sea salt and black pepper.

• 7

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

• 8

  While the chicken roasts, stir together the Greek yogurt and lemon juice in a small bowl to create a cooling sauce.

• 9

  Remove the tray from the oven and serve immediately with a dollop of the lemon-yogurt sauce and a garnish of fresh parsley.