NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 tbsp Olive oil

1 tbsp Harissa paste

1 cup Cauliflower florets

1 cup Red bell pepper

0.5 cup Zucchini

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Cut the cauliflower into small florets, slice the red bell pepper into strips, and dice the zucchini into thick half-moons.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and arrange the vegetables in a single layer on the remaining space.

• 5

  Drizzle the harissa marinade over both the chicken and the vegetables, using a brush or clean hands to ensure everything is thoroughly and evenly coated.

• 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 slightly charred edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.