Name: Spicy Harissa Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.25 oz chicken breast; 1 tbsp harissa paste; 0.5 tbsp extra virgin olive oil; 1 tsp honey; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 cup cauliflower florets; 1 medium red bell pepper; 0.5 medium red onion; 1 tbsp lemon juice; 1 tbsp fresh parsley

Nutrition

Per serving

363 calories

Protein: 35g; 37% of calories
Carbs: 31g; 33% of calories
Fat: 13g; 31% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk together the harissa paste, extra virgin olive oil, honey, sea salt, and black pepper until well combined.
Slice the chicken breast into 1-inch thick strips and place them in a large mixing bowl.
Cut the red bell pepper into thick strips and the red onion into wedges; add them to the bowl with the cauliflower florets.
Pour the harissa marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken and vegetables are not overcrowded.
Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with charred edges.
Remove from the oven and immediately drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving.

Nutrition

Ingredients

Instructions

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