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 tsp sea salt

0.25 tsp black pepper

1 tbsp 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.

• 2

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

• 3

  Place the chicken breast, cauliflower florets, and sliced red bell peppers into a large bowl.

• 4

  Pour the harissa marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is not crowded by the vegetables.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 8

  Garnish the entire dish with freshly chopped parsley and serve immediately.