NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

1 tbsp Olive oil

2 tbsp Harissa paste

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the harissa paste, olive oil, lemon juice, and minced garlic until smooth.

• 3

  Trim the ends off the Brussels sprouts and halve them; peel the carrots and slice them into half-inch rounds.

• 4

  Place the chicken breast in the center of the baking sheet and arrange the vegetables in a single layer around it.

• 5

  Brush half of the harissa mixture over the chicken breast, then drizzle the remaining half over the vegetables, tossing them to coat evenly.

• 6

  Sprinkle the sea salt and black pepper over the entire tray.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.