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 bell pepper

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 small bowl, whisk together the harissa paste, half of the olive oil, and the lemon juice until well combined.

• 3

  Coat the chicken breast thoroughly with half of the harissa mixture and let it marinate for at least 10 minutes.

• 4

  Slice the zucchini into rounds and chop the red bell pepper into bite-sized pieces.

• 5

  In a large bowl, toss the cauliflower florets, zucchini, and bell peppers with the remaining olive oil, sea salt, and black pepper.

• 6

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.

• 7

  While vegetables roast, heat a cast-iron skillet over medium-high heat and sear the chicken breast for 3 minutes per side until a golden crust forms.

• 8

  Move the vegetables to the sides of the baking sheet, place the seared chicken in the center, and roast for an additional 8-10 minutes until the chicken is cooked through.

• 9

  Drizzle the remaining harissa sauce over the chicken and garnish the entire tray with freshly chopped parsley before serving.