NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

1 cup Bell pepper strips

0.5 cup Red onion wedges

1 tsp Garlic powder

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 for easy cleanup.

• 2

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, lemon juice, garlic powder, sea salt, and black pepper until a smooth paste forms.

• 3

  Slice the chicken breast into even 1-inch thick strips and toss them in the harissa mixture until every piece is thoroughly coated.

• 4

  Place the cauliflower florets, bell pepper strips, and red onion wedges on the prepared baking sheet, drizzle with the remaining olive oil, and toss to coat.

• 5

  Spread the vegetables toward the edges of the sheet and place the marinated chicken strips in the center, ensuring nothing is overcrowded.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables have developed charred, caramelized edges.

• 7

  Remove from the oven and garnish with freshly chopped parsley before serving hot.