NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1.5 cup cauliflower florets

1 medium red bell pepper

0.5 medium red onion

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the harissa paste, extra virgin olive oil, and lemon juice until well combined.

• 3

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

• 4

  Place the chicken breast and all the prepared vegetables onto the baking sheet in a single layer.

• 5

  Drizzle the harissa mixture over the chicken and vegetables, then use your hands or tongs to toss everything until thoroughly and evenly coated.

• 6

  Season the entire tray with sea salt and black pepper.

• 7

  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.

• 8

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

• 9

  Garnish with freshly chopped parsley and serve immediately.