NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Chop the cauliflower into bite-sized florets, slice the red bell pepper into thin strips, and cut the red onion into small wedges.

• 4

  Toss the vegetables directly on the baking sheet with the remaining olive oil, sea salt, and black pepper until evenly coated.

• 5

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

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

• 7

  Allow the chicken to rest for 5 minutes before slicing it into strips and garnishing the entire plate with freshly chopped parsley.