NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup cauliflower florets

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tbsp harissa paste

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Slice the red bell pepper into 1-inch thick strips and ensure the cauliflower is broken into bite-sized florets.

• 3

  In a small mixing bowl, combine the extra virgin olive oil, harissa paste, lemon juice, sea salt, and black pepper to create a marinade.

• 4

  Place the chicken breast on one side of the baking sheet and spread the vegetables across the remaining space.

• 5

  Brush half of the harissa mixture over both sides of the chicken breast, then pour the remaining mixture over the vegetables, tossing them to coat thoroughly.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender with caramelized edges.

• 7

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

• 8

  Garnish the entire dish with freshly chopped cilantro and serve immediately.