NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

0.5 cup Red bell pepper

0.5 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, combine the harissa paste, half of the olive oil, sea salt, and black pepper to create a thick marinade.

• 3

  Place the chicken breast on one side of the prepared baking sheet and coat both sides thoroughly with half of the harissa mixture.

• 4

  In a separate bowl, toss the cauliflower florets, sliced bell peppers, and red onion with the remaining olive oil and harissa marinade until evenly coated.

• 5

  Spread the vegetables in a single layer on the empty side of the baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

• 7

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

• 8

  Drizzle the entire pan with fresh lemon juice and garnish with chopped parsley before serving hot.