NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 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

  Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.

• 3

  Chop the cauliflower into bite-sized florets, slice the red bell pepper into thin strips, and cut the red onion into wedges.

• 4

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

• 5

  Pour the harissa marinade over the chicken and vegetables in the mixing bowl, tossing thoroughly to ensure every piece is coated.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the ingredients are not overcrowded to allow for proper roasting.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the cauliflower edges are charred and tender.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving immediately.