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Oven Roasted Chicken with Carrots, Cauliflower Rice & Green Harissa.

  • 1 medium
    carrot
  • ½ medium head
    cauliflower
  • ¾ lb
    chicken breasts, boneless skinless
  • ½ small bunch
    cilantro
  • 1 clove
    garlic
  • 1
    jalapeño pepper
  • 1
    lemon
  •  
    coriander
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 450°F and position racks in the upper and lower thirds of the oven.
  • 2
    Wash and dry the fresh produce.
    ½ medium head cauliflower
    1 lemon
    1 jalapeño pepper
    ½ small bunch cilantro
    1 medium carrot
  • 3
    Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stems. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a baking dish.
  • 4
    In a medium bowl whisk together oil and spices to make a smooth paste. Add half of the spice paste to the baking dish with the cauliflower and stir to combine.
    2 tbsp extra virgin olive oil
    1 tsp cumin
    1 tsp coriander
    ½ tsp salt
  • 5
    Pat dry the chicken breasts with paper towels and place in the bowl with the remaining spice paste; turn to coat.
    ¾ lb chicken breasts, boneless skinless
  • 6
    Line a baking sheet with parchment paper and place the chicken on top.
  • 7
    Grate all of the zest from the lemon; add to a small bowl and set aside. Cut the lemon into wedges and add to the pan with the chicken.
  • 8
    Place the chicken on the upper rack of the oven and the cauliflower rice on the rack below. Bake until the cauliflower rice has softened and the chicken is golden brown and cooked through, about 20 minutes.
  • 9
    While the chicken and cauliflower cook, quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely mince and add to the bowl with the lemon zest. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 10
    Shave the cilantro leaves off the stems; discard the stems and finely mince the leaves. Peel and mince garlic.
    1 clove garlic
  • 11
    To make the harissa, add cilantro, garlic, olive oil, and spices to the bowl with the jalapeno and zest; stir to combine.
    3 tbsp extra virgin olive oil
    ½ tsp coriander
    ½ tsp cumin
    ⅛ tsp salt
  • 12
    Peel the carrots; then using the peeler, run it along the carrot to make long, noodle-like strips; add carrot strips to a medium bowl with 1 tbsp of the harissa; toss to coat.
  • 13
    When the chicken is done, slice into strips.
  • 14
    To serve, divide chicken, crisp carrots, and cauliflower rice between plates. Drizzle remaining harissa over the chicken and serve with warm lemon wedges. Enjoy!