NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp olive oil

1 cup cauliflower florets

1 cup zucchini slices

0.5 cup red bell pepper strips

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  In a large bowl, toss the cauliflower florets, zucchini slices, and red bell pepper strips with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly charred at the edges.

• 4

  While the vegetables roast, rub the chicken breast with the harissa paste, garlic powder, and the remaining olive oil until evenly coated.

• 5

  Heat a cast-iron skillet over medium-high heat and sear the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.

• 7

  Plate the roasted vegetables and top with the sliced harissa chicken, finishing with a drizzle of fresh lemon juice for brightness.