NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

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 (200°C) and line a large baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, sea salt, and black pepper.

• 3

  Place the chicken breast in the bowl and coat it thoroughly with the harissa mixture, ensuring every side is covered.

• 4

  On the prepared baking sheet, toss the cauliflower florets and sliced red bell peppers with the remaining olive oil.

• 5

  Nestle the harissa-coated chicken breast onto the baking sheet among the vegetables.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

• 7

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