Name: Oven Roasted Chicken with Carrots, Cauliflower Rice & Green Harissa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ medium heads cauliflower; 1.02 kg chicken breasts, boneless skinless; 1 ½ small bunches cilantro; 3 cloves garlic; 3 jalapeño peppers; 3 lemons; coriander, ground; cumin, ground; extra virgin olive oil; salt

Oven Roasted Chicken with Carrots, Cauliflower Rice & Green HarissaOven Roasted Chicken with Carrots, Cauliflower Rice & Green Harissa — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ medium heads cauliflower

1.02 kg chicken breasts, boneless skinless

1 ½ small bunches cilantro

3 cloves garlic

3 jalapeño peppers

3 lemons

coriander, ground

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F) and position racks in the upper and lower thirds of the oven.

Wash and dry the fresh produce.

Cut the cauliflower heads 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 large baking dish.

In a large 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.

Pat dry the chicken breasts with paper towels and place in the bowl with the remaining spice paste; turn to coat.

Line a baking sheet with parchment paper and place the chicken on top.

Grate all of the zest from the lemons; add to a small bowl and set aside. Cut the lemons into wedges and add to the pan with the chicken.

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.

While the chicken and cauliflower cook, quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños 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).

Shave the cilantro leaves off the stems; discard the stems and finely mince the leaves. Peel and mince garlic.

To make the harissa, add cilantro, garlic, olive oil, and spices to the bowl with the jalapeno and zest; stir to combine.

Peel the carrots; then using the peeler, run it along the carrot to make long, noodle-like strips; add carrot strips to a large bowl with 3 tbsp of the harissa; toss to coat.

When the chicken is done, slice into strips.

To serve, divide chicken, crisp carrots, and cauliflower rice between plates. Drizzle remaining harissa over the chicken and serve with warm lemon wedges. Enjoy!

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