NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cauliflower florets

1 cup red bell pepper

0.5 cup red onion

2 tbsp harissa paste

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Place the chicken breast, cauliflower florets, red bell pepper, and red onion on the prepared baking sheet.

• 4

  Pour the harissa marinade over the chicken and vegetables, tossing thoroughly to ensure everything is evenly coated in the spicy sauce.

• 5

  Arrange the ingredients in a single layer, ensuring the chicken has space around it for even cooking.

• 6

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

• 7

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

• 8

  Serve the chicken and roasted vegetables with a dollop of Greek yogurt to balance the heat and a sprinkle of fresh parsley.