NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the harissa paste, half of the olive oil, garlic powder, sea salt, and black pepper to create a marinade.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with the harissa marinade.

• 4

  On the other side of the baking sheet, toss the cauliflower florets and sliced red bell peppers with the remaining olive oil and a small pinch of salt.

• 5

  Spread the vegetables out in a single layer to ensure they roast evenly and get those beautiful charred edges.

• 6

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

• 7

  Remove from the oven, drizzle the entire tray with fresh lemon juice, and garnish with chopped parsley before serving.