NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup zucchini

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 baking sheet with parchment paper for easy cleanup.

• 2

  In a medium mixing bowl, whisk together the harissa paste, extra virgin olive oil, and lemon juice until the marinade is smooth and emulsified.

• 3

  Place the cauliflower florets, sliced zucchini, and red onion wedges on the prepared baking sheet in a single layer.

• 4

  Drizzle half of the harissa mixture over the vegetables, season with sea salt and black pepper, and toss thoroughly to coat.

• 5

  Rub the remaining harissa mixture over the chicken breast until fully covered and nestle it into the center of the vegetables on the sheet pan.

• 6

  Roast for 20 to 25 minutes 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 to lock in the juices before slicing it into strips.

• 8

  Garnish the entire pan with freshly chopped parsley and serve immediately while hot.