NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cauliflower florets

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp extra virgin olive oil

1 tbsp harissa paste

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp pine nuts

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the cauliflower, bell pepper, and onion into uniform chunks.

• 3

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

• 4

  Add the chicken and chopped vegetables to the bowl and toss thoroughly until every piece is coated in the spicy harissa glaze.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between pieces to allow for proper roasting.

• 6

  Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables have developed slightly charred, caramelized edges.

• 7

  While the tray is roasting, lightly toast the pine nuts in a small dry skillet over medium heat for 2-3 minutes until golden and fragrant.

• 8

  Remove the tray from the oven and garnish with the toasted pine nuts and freshly chopped parsley before serving hot.