NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Harissa paste

1 tbsp Extra virgin olive oil

1 cup Cauliflower florets

0.5 medium Red bell pepper

0.5 medium Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Cut the chicken breast into one-inch cubes and chop the cauliflower, bell pepper, and zucchini into similar bite-sized pieces.

• 4

  Place the chicken and all the vegetables into a large bowl, then pour the harissa mixture over them and season with sea salt and black pepper.

• 5

  Toss everything thoroughly until evenly coated, then spread the mixture in a single layer across the prepared baking sheet.

• 6

  Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender with charred edges.

• 7

  Remove from the oven and sprinkle with freshly chopped parsley before serving hot.