NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 medium bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Cut the chicken breast into 1-inch cubes and slice the bell pepper into bite-sized strips.

• 4

  Add the chicken cubes, cauliflower florets, and bell pepper strips to the bowl with the harissa mixture, tossing thoroughly to ensure every piece is coated.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Bake for 22 to 25 minutes, or until the chicken is cooked through and the vegetables have developed slightly charred, caramelized edges.

• 7

  Remove from the oven and immediately drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving.