NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

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 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Chop the cauliflower into small florets, slice the red bell pepper into strips, and dice the red onion into large chunks.

• 3

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

• 4

  Add the chicken breast and the chopped vegetables to the bowl, tossing thoroughly until everything is deeply coated in the spicy sauce.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 6

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

• 7

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

• 8

  Garnish the entire dish with finely chopped fresh parsley and serve immediately.