NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

1 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the harissa paste and half of the olive oil until smooth.

• 3

  Cut the chicken breast into bite-sized pieces and toss them in the harissa mixture until well-coated.

• 4

  Chop the cauliflower, zucchini, and red bell pepper into uniform pieces and place them on the baking sheet.

• 5

  Drizzle the remaining olive oil over the vegetables and season with sea salt and black pepper.

• 6

  Spread the chicken pieces evenly among the vegetables on the sheet pan in a single layer.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 8

  Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.