Mealime recipe · lives on in MealPot
Oven Roasted Chicken with Carrots, Cauliflower Rice & Green Harissa
- 30 min
- 2–6 servings
- 580 kcal / serving
A tender roasted chicken with bright carrot ribbons and cauliflower rice, finished with a fresh cilantro-garlic harissa. It’s a weeknight-friendly plate with varied textures and warm spice notes that come together quickly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- ½ medium headcauliflower
- ¾ lbchicken breasts, boneless skinless
- ½ small bunchcilantro
- 1 clovegarlic
- 1jalapeño pepper
- 1lemon
- carrots
- jalapeño peppers
- lemons
From the pantry: coriander, ground, cumin, ground, extra virgin olive oil, salt
Cookware
baking dish · baking sheet pan · chef's knife · colander · cutting board · grater or food processor · measuring spoons · mixing bowls · oven mitts · parchment paper · spatula · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Heat the oven to 450°F and position racks in the upper and lower thirds.
- Rinse produce and pat dry, then prepare the cauliflower by removing leaves and thick stems, quartering it and then grating or pulsing into pieces.
- Toss the cauliflower with half of the spice paste in a baking dish until evenly coated, then set the rest of the paste aside.
- Pat the chicken dry and rub with the remaining spice paste until well coated; place on a parchment-lined sheet pan.
- Zest the lemon and keep the zest aside with the lemon wedges that will accompany the chicken.
- Grill the lemon wedges with the chicken on the upper rack and the cauliflower on the lower rack, cooking about 20 minutes until the chicken cooks through and the cauliflower softens.
- Meanwhile, seed and finely mince jalapeño; mix with the lemon zest and cilantro, then finely mince the cilantro stems and garlic to build the harissa base.
- Peel the carrots into long ribbons and toss with a bit of harissa in a bowl to coat evenly; set aside until serving.
- When the chicken is done, slice into strips and plate with the cauliflower rice and carrot ribbons, finishing with a drizzle of the harissa and warm lemon wedges.
Two tips
- Prep the harissa ahead by combining cilantro, garlic, jalapeño, lemon zest, and oil; refrigerate for up to a day.
- For leftovers, chill the sliced chicken and carrot ribbons separately and reheat together with a small splash of water to loosen the cauliflower rice.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 42 g
- Carbs
- 15 g
- Fat
- 40 g
- Fiber
- 5 g
- Sodium
- 156 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.