NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp harissa paste

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup sliced zucchini

0.5 cup red bell pepper strips

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp plain Greek yogurt

1 tsp fresh lemon juice

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the harissa paste, half of the olive oil, and the lemon juice until well combined.

• 3

  Place the chicken breast on one side of the prepared baking sheet and coat it thoroughly on all sides with the harissa mixture.

• 4

  On the other side of the sheet pan, spread out the cauliflower, zucchini, and bell pepper strips.

• 5

  Drizzle the vegetables with the remaining olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches 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 it into strips.

• 8

  Plate the roasted vegetables and sliced chicken, then finish with a dollop of Greek yogurt on top to balance the heat.