Honey Glazed Chicken and Harissa Veg Flatbread
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Honey Glazed Chicken and Harissa Veg Flatbread

Honey Glazed Chicken and Harissa Veg Flatbread

with Sweet Potato Wedges and Pickled Red Onion

Inspired by some of the world's most popular street food, this tasty Honey Glazed Chicken and Harissa Veg Flatbread is perfect for a casual sharing-style dinner.

Cereals 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 war 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 Time50 minutes
Cooking time35 minutes


serving amount

1 unit(s)

Sweet Potato

½ unit(s)

Red Onion

1 unit(s)

Bell Pepper

(May contain Celery)

125 grams

Baby Plum Tomatoes

50 grams

Harissa Paste

(Contains Sulphites)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

240 grams

Diced British Chicken Thigh

15 grams


100 grams

Greek Style Salad Cheese

(Contains Milk)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

Not included in your delivery

1 tsp

Sugar for the Pickle


Nutritional information

Energy (kJ)3728 kJ
Energy (kcal)891 kcal
Fat39.6 g
of which saturates15.7 g
Carbohydrate81.3 g
of which sugars31.5 g
Protein51.4 g
Salt2.68 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, halve, peel and slice the red onion as thinly as you can. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve the tomatoes.

Pop the sliced pepper and tomatoes onto another baking tray. Drizzle with oil and half the harissa paste, then season with salt and pepper. Use your hands to coat the veg in the harissa. 

Roast on the middle shelf of your oven until golden and soft, 15-20 mins.


While everything roasts, pop the sliced onion into a small bowl.

Add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.


Heat a drizzle of oil in a large frying pan on a medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once browned, drizzle the honey over the chicken and cook for 1 min more, stirring to glaze the chicken. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


When the wedges have 5-10 mins left, crumble over half the Greek style salad cheese and return to the oven for the remaining cooking time.

In another small bowl, combine the yoghurt with the remaining harissa paste. Drain your pickled onions and discard the pickling liquid.

Pop the flatbreads (1 per person) in the oven until warm and starting to turn golden, 3-4 mins. Roughly chop the coriander (stalks and all).


When everything's ready, pop the flatbreads onto your plates and spread over half the harissa yoghurt. Top with the roasted veg, glazed chicken and pickled red onions.

Finish with a sprinkle of the remaining Greek style salad cheese and the coriander.

Drizzle the remaining harissa yoghurt over the wedges and serve alongside.