NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 tsp Honey

1 tbsp Lemon juice

1 cup Cauliflower florets

1 cup Sliced zucchini

0.5 cup Chopped red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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, honey, lemon juice, and garlic powder until a smooth marinade forms.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the cauliflower, zucchini, and red bell peppers on the other side in a single layer.

• 4

  Brush the chicken breast generously on both sides with half of the harissa marinade, then pour the remaining marinade over the vegetables and toss to coat thoroughly.

• 5

  Evenly sprinkle the sea salt and black pepper over the chicken and the vegetable mixture.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized 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.