NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp harissa paste

0.25 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup zucchini

0.5 cup red 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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes and place them into a large mixing bowl.

• 3

  Prepare the vegetables by chopping the cauliflower into bite-sized florets, slicing the zucchini into half-moons, and dicing the red bell pepper.

• 4

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

• 5

  Pour the harissa oil mixture over the chicken and vegetables in the mixing bowl, tossing thoroughly with your hands or a spatula to ensure every piece is deeply coated.

• 6

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

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cauliflower edges are golden and charred.

• 8

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