4 cups white or purple cauliflower florets 4 cups sliced red, orange and/or yellow bell peppers 3 tablespoons extra-virgin olive oil, divided ¼ teaspoon kosher salt, plus 1/2 teaspoon, divided 2 teaspoons harissa paste, plus 1/2 teaspoon, divided 1 teaspoon brown sugar 1 clove garlic, minced 2 8-ounce boneless, skinless chicken breasts ½ cup whole-milk plain Greek yogurt 1 teaspoon lemon zest 2 tablespoons lemon juice 1 teaspoon minced fresh mint 1 teaspoon minced fresh parsley ⅛ teaspoon ground pepper
STEP-1
Preheat oven to 400 degrees F. Toss cauliflower and peppers with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl.
STEP-2
Spread in a single layer on a large rimmed baking sheet; roast for 15 minutes.
STEP-3
Meanwhile, combine 2 teaspoons harissa paste, brown sugar, garlic and the remaining 1 tablespoon oil and 1/2 teaspoon salt in a small bowl.
STEP-4
Rub chicken all over with the harissa mixture. Stir the vegetables, then add the chicken to the pan. Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 20 minutes.
STEP-5
Combine yogurt, the remaining 1/2 teaspoon harissa paste, lemon zest and juice, mint, parsley and pepper in a small bowl. Drizzle the sauce over the chicken and vegetables or serve on the side for dipping.