NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 tbsp Harissa paste

1 cup Cauliflower florets

1 cup Sliced zucchini

0.5 cup Sliced red bell pepper

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh parsley

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, and the lemon juice to create a marinade.

• 3

  Place the chicken breast on one side of the prepared baking sheet and coat it thoroughly with the harissa marinade.

• 4

  In a separate bowl, toss the cauliflower florets, zucchini slices, and red bell pepper with the remaining olive oil, sea salt, and black pepper.

• 5

  Spread the seasoned vegetables in a single layer on the other side of the baking sheet around the chicken.

• 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 chicken and roasted vegetables with fresh parsley and serve immediately.