NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Olive oil

1 tsp Honey

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower florets

1 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the harissa paste, half of the olive oil, honey, lemon juice, minced garlic, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush it generously on all sides with the harissa mixture.

• 4

  In a separate bowl, toss the cauliflower florets, sliced zucchini, and chopped red bell pepper with the remaining olive oil and smoked paprika until evenly coated.

• 5

  Spread the vegetables in a single layer on the empty side of the baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 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 it into strips and serving alongside the roasted vegetables.