NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

1 cup Zucchini

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 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a large bowl, toss the cauliflower florets, sliced zucchini, and red onion wedges with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 4

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

• 5

  Rub the harissa mixture evenly over all sides of the chicken breast and place it on the other side of the baking sheet.

• 6

  Roast in the oven for 20 to 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, drizzle the lemon juice over the chicken and vegetables, and garnish with chopped fresh parsley before serving.