NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1.5 cups cauliflower florets

1 medium red bell pepper

0.5 medium red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the olive oil, harissa paste, lemon juice, sea salt, and black pepper until well combined.

• 3

  Slice the red bell pepper and red onion into thick strips and place them in a large bowl with the cauliflower florets.

• 4

  Add the chicken breast to the bowl with the vegetables and pour the harissa mixture over everything, tossing thoroughly to ensure an even coating.

• 5

  Spread the chicken and vegetables onto the prepared sheet pan in a single layer, ensuring enough space for the vegetables to roast rather than steam.

• 6

  Roast for 22 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 garnishing the entire dish with fresh parsley.