Honey-Harissa Glazed Chicken
with Roast Vegetable Medley
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Get ready for a flavour explosion as the sticky honey-harissa glaze bakes onto the tender chicken. This zesty fish is served with a beautiful mix of golden-brown roasted vegetables for a light, but satisfying meal.
Ingredients
1
Zucchini
1
Red Onion
1 packet
Roast Veggie Mix
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
330 g
Chicken Thigh
1 packet
Harissa Paste
(May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Slice zucchini into thick rounds.
• Cut red onion into wedges.
• Place prepped veggies and roast veggie mix on a lined oven tray. Drizzle with
olive oil, sprinkle with paprika spice blend, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
- When the veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
- In the last minute, add harissa paste, the honey and a splash of water, gently turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Serve honey-harissa glazed chicken beside veggies.
• Dollop over Greek-style yoghurt to serve. Enjoy!
