NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 medium red bell pepper

1 medium zucchini

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Cut the red bell pepper and zucchini into bite-sized chunks, and break the cauliflower into small florets.

• 3

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

• 4

  Place the chicken breast on one side of the sheet pan and arrange the vegetables on the other side.

• 5

  Brush half of the harissa mixture over both sides of the chicken breast.

• 6

  Drizzle the remaining harissa mixture over the vegetables and toss them directly on the pan to ensure they are evenly coated.

• 7

  Sprinkle the sea salt and black pepper over the entire pan.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.