NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 tbsp extra virgin olive oil

1 tbsp harissa paste

1 tsp honey

1 cup cauliflower florets

1 cup red bell pepper

0.5 cup red onion

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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Prep the vegetables by cutting the cauliflower into bite-sized florets, slicing the bell pepper into thin strips, and cutting the red onion into small wedges.

• 4

  Place the chicken breast and all the prepared vegetables onto the sheet pan in a single layer.

• 5

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

• 6

  Sprinkle the sea salt and black pepper over the entire pan.

• 7

  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.

• 8

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

• 9

  Garnish the entire dish with freshly chopped parsley and serve immediately.