NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup red bell pepper

0.5 cup red onion

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the cauliflower florets, chopped red bell pepper, and sliced red onion to the bowl with the chicken pieces.

• 4

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

• 5

  Pour the harissa marinade over the chicken and vegetables, then toss thoroughly with your hands or a spatula to ensure every piece is evenly coated.

• 6

  Spread the mixture in a single layer onto 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 22 minutes, or until the chicken is cooked through and the vegetables have developed a beautiful smoky char.

• 8

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