Harissa Tray Bake

By Nicola JaffreyRecipes
Harissa Tray Bake
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Harissa Tray Bake

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes

Ingredients

  • Main Chicken Bake

  • 2 large chicken breast (or ~500g), halved lengthways

  • 8 tbsp harissa paste

  • 1-2 tbsp harissa seasoning

  • 1 punnet cherry/mini roma tomatoes

  • 1/2 cup pitted olives, halved if preferred

  • 1/4 cup sundried tomatoes, sliced if whole

  • 100g feta, crumbled

  • 1 lemon, halved and sliced

  • Side of Vegetables

  • 1 large sweet potato or 2 medium

  • 1 large broccoli head

  • Salt and pepper

Method

  • Preheat the oven to 220C.
  • To a large baking dish add the tomatoes, olives, sun dried tomatoes and 100g feta cheese.
  • Place the chicken breast gently on top, evenly spaced.
  • Spread the harissa paste onto the chicken (~2 tbsp per piece), and add the harissa seasoning to cover the remaining exposed vegetables.
  • Chop the sweet potato into large 1-2 inch chunks, and slice up the broccoli (using the stalk too). Spread onto another tray, and add a light drizzle/spray of olive oil and salt and pepper.
  • Transfer to the oven and cook for 40-45 minutes until chicken is cooked through and vegetables are well done. Note I typically place the side of vegetables on the top shelf of the oven, and chicken below.

Notes

  • If you would like to bulk this meal up (if you are feeding some very hungry people!), feel free to prepare some rice to serve it with.