NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 medium red bell pepper

1 medium zucchini

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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by chopping the cauliflower into bite-sized florets, slicing the red bell pepper into thin strips, and cutting the zucchini into half-moons.

• 3

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

• 4

  Add the chicken breast and all the chopped vegetables to the bowl, tossing thoroughly with your hands or tongs to ensure every piece is coated in the spicy marinade.

• 5

  Spread the mixture in a single, even layer on the prepared baking sheet, making sure the chicken and vegetables have enough space to roast rather than steam.

• 6

  Bake for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender with charred, caramelized edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Garnish the entire dish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.