NUTRITION

SERVINGS

INGREDIENTS

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 zucchini

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 4

  Toss the cauliflower, zucchini, and bell peppers on the baking sheet with the remaining olive oil, sea salt, and black pepper.

• 5

  Place the chicken breast on the baking sheet and brush both sides generously with the harissa marinade.

• 6

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 7

  Let the chicken rest for 5 minutes before slicing, then garnish the entire dish with chopped fresh parsley.