NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Harissa paste

0.5 tbsp Extra virgin olive oil

1 cup Cauliflower florets

0.5 cup Red bell pepper

0.25 cup Red onion

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

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

• 3

  Place the chicken breast on one side of the prepared sheet pan and arrange the cauliflower, sliced peppers, and onions on the other side.

• 4

  Brush half of the harissa mixture over both sides of the chicken, then drizzle the remaining mixture over the vegetables, tossing them to ensure an even coat.

• 5

  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 slightly charred edges.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.