NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 tsp honey

1 tbsp lemon juice

1 cup cauliflower florets

0.5 cup red bell pepper

0.5 cup red onion

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 sheet pan with parchment paper.

• 2

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, honey, lemon juice, sea salt, and black pepper to create the marinade.

• 3

  Cut the chicken breast into 1-inch bite-sized pieces and place them in a large bowl.

• 4

  Add the cauliflower florets, sliced red bell peppers, and sliced red onion to the bowl with the chicken.

• 5

  Pour the harissa marinade over the chicken and vegetables, tossing thoroughly until every piece is evenly coated.

• 6

  Spread the mixture in a single layer across the prepared sheet pan, ensuring there is space between the pieces for roasting.

• 7

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed caramelized, charred edges.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving.