Harissa Baked Chicken

Name: Harissa Baked Chicken with Zaatar Vegetables and Tahini Dressing
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 20 Grams of Harissa paste; 10 Grams of Garlic paste; 4 Grams of Coriander cumin powder; 1 Tsp of Salt; 1 Tbsp of Olive oil; 1 Piece of Carrot; 2 Piece of Small zucchini; 1 Piece of Yellow pepper; 1 Tbsp of Vegetable oil; 5 Grams of Zaatar; 4 Grams of Garlic onion powder; 10 Grams of Sesame seeds; 1 Tsp of Salt; 1 Piece of Lemon; 40 Grams of Tahini; 15 Grams of Honey; 1 Tsp of Salt; 30 Grams of Almond flakes

with Zaatar Vegetables and Tahini Dressing

This one-tray bake is jam-packed with popular Middle Eastern flavours.

196 Reviews

Cals 563 · Prot 61 · Carbs 37 · Fat 25

Low Carb

Calorie Smart

35 min

Harissa Baked Chicken with Zaatar Vegetables and Tahini Dressing

This one-tray bake is jam-packed with popular Middle Eastern flavours.

196 Reviews

Cals 563 · Prot 61 · Carbs 37 · Fat 25

Low Carb

Calorie Smart

Ingredients

Chicken

Chicken breast

400 Grams

Harissa paste

20 Grams

Garlic paste

10 Grams

Coriander cumin powder

4 Grams

Salt

0.5 Tsp

Olive oil

0.5 Tbsp

Vegetables

Carrot

1 Piece

Small zucchini

2 Piece

Yellow pepper

1 Piece

Vegetable oil

1 Tbsp

Zaatar

5 Grams

Garlic onion powder

4 Grams

Sesame seeds 3*

10 Grams

Salt

0.5 Tsp

Tahini sauce

Lemon

1 Piece

Tahini 3*

40 Grams

Honey

15 Grams

Salt

0.5 Tsp

To serve

Almond flakes 1*2*

30 Grams

Allergens

*3 Sesame Seeds, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2003 / 563
Fats (g)	25.1
of which saturated (g)	1.6
Carbohydrates (g)	37
of which sugars (g)	10.3
Fibers (g)	8.6
Proteins (g)	61.1
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan.
Peel and slice the carrots into thin rounds.
Chop the zucchini into half moons.
Deseed and roughly chop the yellow pepper.

2 Bake vegetables

Add the vegetables to a lined baking tray with a drizzle of oil.
Add the zaatar, garlic onion powder, sesame seeds and a generous pinch of salt. Toss to evenly coat.
Bake for 10 min.

3 Marinate chicken

Meanwhile, in a large bowl, combine the harissa paste (spicy!), garlic paste, coriander cumin powder, salt and a drizzle of olive oil.
Add the chicken to the bowl and turn to coat.
Refrigerate until step 5.

Tip! Sensitive to spice? Go easy on the harissa paste.

4 Make sauce

Slice the lemon into wedges.
In a bowl, combine the tahini, honey, 2 Tbsp water.
Add a squeeze of lemon juice (reserve the rest for garnish) a pinch of salt - this is the tahini dressing.

Tip! Adjust the amount of water to reach your desired consistency.

5 Bake chicken

Once the vegetables have roasted for 10 min, top them with the marinated chicken.
Roast for 12-15 min further or until the chicken is cooked through and the vegetables are tender.

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

6 Serve

Serve the Harissa Baked Chicken and Zaatar Roasted Vegetables drizzled with the Tahini Dressing.
Garnish with the almond flakes and serve the remaining lemon wedges alongside.