with Roast Vegetable Medley
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.
Allergens
Utensils
Tags
Zucchini
1
Red onion
1
Roast Veggie Mix
1 packet
Paprika spice blend
1 sachet
Chicken thigh
330 g
Harissa paste
1 packet
Greek-style yoghurt
1 packet
Olive oil
1 drizzle
Honey
1 tsp
• 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!
1940
kJ
Energy (kJ)
464
kcal
Calories
15.8
g
Fat
4.5
g
of which saturates
40.7
g
Carbohydrate
25.8
g
of which sugars
9
g
Dietary Fibre
39.9
g
Protein
0
mg
Cholesterol
591
mg
Sodium
