NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 medium red bell pepper

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

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.

• 2

  Cut the chicken breast into 1-inch cubes and slice the red bell pepper into bite-sized strips.

• 3

  In a large mixing bowl, whisk together the harissa paste, olive oil, garlic powder, sea salt, and black pepper until well combined.

• 4

  Add the chicken cubes, cauliflower florets, and bell pepper strips to the bowl, tossing thoroughly until everything is evenly coated in the marinade.

• 5

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with charred edges.

• 7

  Remove from the oven and immediately drizzle with fresh lemon juice and garnish with chopped parsley before serving.