NUTRITION

SERVINGS

INGREDIENTS

5.5 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

0.13 cup plain greek yogurt

1 tsp 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, 0.5 tablespoon of olive oil, minced garlic, and lemon juice to create the marinade.

• 3

  Place the cauliflower florets, sliced zucchini, and chopped red bell pepper on the baking sheet, tossing them with the remaining 0.5 tablespoon of olive oil, sea salt, and black pepper.

• 4

  Coat the chicken breast thoroughly with the harissa marinade and nestle it onto the baking sheet among the vegetables.

• 5

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 6

  Remove from the oven and serve immediately with a cooling dollop of plain Greek yogurt on the side.