NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

1 medium Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, and the lemon juice until well combined.

• 3

  Slice the chicken breast into even 1-inch strips and toss them in a bowl with half of the harissa mixture to coat thoroughly.

• 4

  Cut the cauliflower into small florets and slice the red bell pepper into thin strips, then toss them with the remaining olive oil, sea salt, and black pepper.

• 5

  Spread the seasoned vegetables and the marinated chicken in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast in the center of the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables have developed dark, charred edges.

• 7

  Remove from the oven, drizzle with any remaining harissa sauce, and garnish with freshly chopped parsley before serving hot.