NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

0.5 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 cilantro

PREPARATION

• 1

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

• 2

  Chop the cauliflower into bite-sized florets, slice the red bell pepper into thin strips, and cut the red onion into small wedges.

• 3

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

• 4

  Place the prepared vegetables on the baking sheet, drizzle with half of the harissa sauce, and toss until every piece is well coated.

• 5

  Rub the remaining harissa sauce over both sides of the chicken breast and place it in the center of the baking sheet, surrounding it with the vegetables.

• 6

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

• 7

  Allow the chicken to rest for 5 minutes before slicing it into strips and garnishing the entire dish with freshly chopped cilantro.