Name: Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cups cauliflower florets; 1 medium bell pepper; 0.5 medium red onion; 0.5 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

Nutrition

Per serving

477 calories

Protein: 51g; 42% of calories
Carbs: 29g; 23% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized pieces and set aside.
Chop the cauliflower into small florets, slice the bell pepper into thin strips, and cut the red onion into wedges.
In a small mixing bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, sea salt, and black pepper until well combined.
Place the chicken and all the vegetables onto the prepared sheet pan.
Pour the harissa dressing over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is evenly coated.
Spread the mixture into a single even layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

Nutrition

Ingredients

Instructions

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