Honey Glazed Chicken Flatbreads

Honey Glazed Chicken Flatbreads

With Sweet Potato Wedges, Pickled Onion and Harissa Veg

Street Food
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

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

1 unit(s)

Sweet Potato

1 pot(s)

Smoked Paprika

1 unit(s)

Red Onion

1 unit(s)

Bell 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 piece

Greek Style Flatbreads

(ContainsMilk, 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)4766 kJ
Energy (kcal)1139 kcal
Fat45.0 g
of which saturates16.0 g
Carbohydrate119 g
of which sugars34.0 g
Protein62 g
Salt3.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
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 and aubergine. 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 half the red 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 yogurt. Serve the sweet potato wedges on the side. Enjoy!