HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Glazed Chicken Flatbreads
Honey Glazed Chicken Flatbreads

Honey Glazed Chicken Flatbreads

with Harissa Veg & Feta Baked Sweet Potato Wedges

Street Food
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We love good Glazed Chicken Flatbread and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesMilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

1 pot(s)

Smoked Paprika

1 unit(s)

Red Onion

1 unit(s)

Yellow Pepper

1 unit(s)


1 sachet

Harissa Paste

1 sachet

Cider Vinegar


280 grams

Diced Chicken Thigh

1 sachet


1 block(s)

Feta Cheese


75 grams

Greek Style Yoghurt


4 unit(s)

Greek Style Flatbreads

(ContainsCereals containing Gluten)

1 bunch(es)


Not included in your delivery

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4732 kJ
Energy (kcal)1131 kcal
Fat45.0 g
of which saturates16.0 g
Carbohydrate117 g
of which sugars34.0 g
Protein61 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil and half of the smoked paprika. Then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips.Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. On a baking tray, combine the pepper, aubergine and half the onion. Add a drizzle of oil and half of the harissa paste. Season with salt and pepper and use your hands to coat the veggies in the paste and oil. Roast on the middle shelf of your oven until golden and soft. 25-30 mins.


Pop the remaining onion in a small bowl and add the cider vinegar and the sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.


Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chicken and cook, stirring occasionally until golden brown all over, 7-10 minutes. Once the chicken is golden, add the remaining smoked paprika and honey, cook until the chicken is fully coated and shiny, 2-3 mins. Season with salt. IMPORTANT: The chicken is cooked when it is no longer pink in the middle, wash your hands and equipment after handling raw meat.


Crumble the feta into a small bowl. Add half to the sweet potato wedges and bake until it begins to brown 5-10 minutes. In a small bowl combine the yogurt (see ingredients for amount) with the remaining harissa paste. Drain your pickled onions. Pop the flatbreads in the oven until warm and starting to turn golden, 3-4 mins. Alternatively pop them in your toaster if it's easier. Roughly chop the coriander (stalks and all).


Pop the flatbreads on your plates. Spread half of the harissa yogurt evenly over the flat breads. Top with the roasted vegetables followed by the glazed chicken. Sprinkle the pickled red onions and remaining feta over the chicken followed by the coriander. Drizzle over the remaining yoghurt. Serve the sweet potato wedges on the side. Enjoy!