NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cauliflower florets

1 cup zucchini

0.25 cup red onion

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Chop the cauliflower, zucchini, and red onion into uniform, bite-sized pieces for even roasting.

• 3

  In a small bowl, whisk together the olive oil, harissa paste, lemon juice, sea salt, and black pepper.

• 4

  Place the vegetables in a large mixing bowl, drizzle with half of the harissa mixture, and toss until well coated.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly charred.

• 6

  While the vegetables are roasting, coat the chicken breast thoroughly with the remaining harissa mixture.

• 7

  Heat a large non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 9

  Serve the sliced chicken over the bed of roasted vegetables and garnish with freshly chopped parsley.