NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup red bell pepper

0.5 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Prepare the vegetables by slicing the red bell pepper and red onion into strips, and breaking the cauliflower into small, uniform florets.

• 4

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

• 5

  Add the vegetables to the bowl with the chicken and pour the harissa marinade over everything, tossing thoroughly to ensure an even coating.

• 6

  Spread the chicken and vegetable mixture in a single, even layer onto the prepared baking sheet.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed a slight smoky char on the edges.

• 8

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