NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

1 medium Red bell pepper

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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, half of the olive oil, minced garlic, and lemon juice until smooth.

• 3

  Place the chicken breast in a shallow dish and coat thoroughly with half of the prepared harissa marinade.

• 4

  On the baking sheet, toss the cauliflower florets and sliced red bell pepper with the remaining olive oil, sea salt, and black pepper.

• 5

  Nestle the marinated chicken among the vegetables on the tray.

• 6

  Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender with charred edges.

• 7

  Sprinkle with fresh chopped parsley and serve immediately.