Cut cauliflower into bite-sized pieces.

Trim and thinly slice green onions, keeping white and green portions separate.

Zest and halve lemon lengthwise. Juice one half and cut other half into wedges.

Pat chicken dry, and season both sides with a pinch of pepper.

Combine cauliflower, garlic salt, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl until cauliflower is coated.

Transfer cauliflower to prepared baking sheet and spread into a single layer. Reserve bowl; no need to wipe clean.

Roast in hot oven until tender, 10-12 minutes.

Carefully remove baking sheet from oven. Transfer cauliflower to reserved mixing bowl and add butter and green portions of green onions. Stir until butter is melted and combined.

While cauliflower roasts, cook chicken.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Remove chicken to a plate.

While chicken cooks, make sauces.

In another mixing bowl, combine harissa, half the sour cream, 1/2 tsp. lemon juice (reserve remaining of both for lemon sour cream), 1 tsp. water, and a pinch of salt. Set aside.

Combine remaining sour cream, lemon zest, 1 tsp. remaining lemon juice, and a pinch of salt in another mixing bowl. Set aside.

Plate dish as pictured on front of card, topping chicken with harissa sauce (to taste) and cauliflower with lemon sour cream and crispy red peppers. Squeeze lemon wedges over to taste. Bon appétit!