NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp harissa paste

0.5 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 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the harissa paste, extra virgin olive oil, and fresh lemon juice until emulsified.

• 3

  Prepare the vegetables by cutting the cauliflower into bite-sized florets, slicing the bell pepper into strips, and cutting the onion into thin wedges.

• 4

  Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.

• 5

  Pour the harissa mixture over the chicken and vegetables, then sprinkle with sea salt and black pepper.

• 6

  Use your hands or tongs to toss everything together, ensuring every piece is coated in that spicy, aromatic marinade.

• 7

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

• 8

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

• 9

  Garnish with chopped fresh parsley and serve warm.