Honey Harissa Chicken Breast Traybake
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Honey Harissa Chicken Breast Traybake

with Herby Chips and Greek Salad Cheese Roasted Veg

Prepped in 10

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 Time40 minutes
Cooking time10 minutes


serving amount

450 grams


1 sachet(s)

Dried Oregano

1 unit(s)

Bell Pepper

(May contain Celery)

150 grams

Tenderstem Broccoli

2 unit(s)

British Chicken Breasts

50 grams

Harissa Paste

(Contains Sulphites)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

2 tbsp


2 tbsp



Nutritional information

Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat26.4 g
of which saturates5.9 g
Carbohydrate65.9 g
of which sugars21.7 g
Protein51.1 g
Salt1.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray



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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried oregano, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.


Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Put the pepper slices and broccoli onto one side of a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat.


Lay the chicken flat onto the other side of the veg tray and season with salt and pepper.

Using the back of a spoon, spread the harissa paste evenly over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Roast on the top shelf of your oven until the chicken is cooked through and the veg is tender, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Once cooked, drizzle the honey (see pantry for amount) over the chicken, stirring to coat in the glaze.


Share the glazed harissa chicken between your serving plates with the chips and veg alongside.

Crumble the Greek style salad cheese over the roasted veg.

Serve with a dollop of mayonnaise (see pantry for amount) alongside for dipping.



Step 3 MOD: Roast the chicken breast on the middle shelf of your oven for 25-30 mins instead, until browned and cooked through.

Step 6 MOD: Slice each chicken breast widthways into 2cm thick slices and serve.