NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup cauliflower florets

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

2 tbsp harissa paste

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the cauliflower, bell pepper, and red onion into similar sizes for even cooking.

• 3

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

• 4

  Place the chicken and vegetables in a large mixing bowl, pour the harissa mixture over them, and toss thoroughly to ensure every piece is coated.

• 5

  Spread the mixture in a single layer on the prepared sheet pan, ensuring there is space between pieces to allow for roasting rather than steaming.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving warm.