NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

1 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 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 pepper into a large bowl and pour the harissa mixture over them.

• 4

  Toss the chicken and vegetables thoroughly with your hands or tongs to ensure every piece is evenly coated in the spicy marinade.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  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 with caramelized edges.

• 7

  Remove from the oven and garnish with the freshly chopped parsley to add a bright, herbaceous note before serving.