What are the main ingredients in Harissa Chicken Tray-bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Harissa Chicken Tray-bake?

Calories: 704, Carbs: 63 grams, Fat: grams, Protein: 42 grams, Sugar: 18.3 grams, Salt: 1425 grams

How do I prepare Harissa Chicken Tray-bake?

TURN UP THE HEAT: Preheat the oven to 220°C. Spread out the halved baby potatoes and onion wedges on a roasting tray in a single layer. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. ADD THE FRESHNESS: Cut the lemon into wedges. Rinse the salad leaves and the oregano. Roughly shred the salad leaves and roughly chop the oregano. Halve the baby tomatoes. YOU’RE ALMOST DONE: In a salad bowl, combine the shredded salad leaves, the halved baby tomatoes, the vinegar (to taste), a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the remaining yoghurt, the juice of 2 lemon wedges, and seasoning. WINNER WINNER CHICKEN DINNER: Plate up the tray-bake and dollop over the lemony yoghurt. Side with the fresh salad and sprinkle over the chopped oregano. Serve with a lemon wedge. Dive in, Chef! O I LIVE FOR OLIVES: When the roast has 10-15 minutes remaining, give the tray a shift. Add the marinated chicken (along with any remaining marinade) and the halved olives to the tray. Roast for the remaining time until cooked through. MARINATION STATION: Pat the chicken strips dry with paper towel. In a bowl, combine the harissa, ½ the yoghurt, and seasoning. Add the chicken and toss until fully coated. Set aside to marinate. Rinse and halve the olives.

What should be prepared from my kitchen to make Harissa Chicken Tray-bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Harissa Chicken Tray-bake

This tasty tray-bake gives a new definition to keeping it simple yet satisfying. Roasted baby potatoes, wedges of red onion, and briny pops of olives accompany Moroccan-flavoured and yoghurt marinated chicken. Sided with a simple salad and finished with a scattering of peppery oregano.

Harissa Chicken Tray-bake

with fresh oregano, NOMU Moroccan rub & baby tomatoes

Hands on Time: 10 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Baby Tomatoes
Balsamic Vinegar
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Oregano
Lemon
Lemons
Low Fat Plain Yoghurt
NOMU Moroccan Rub
Pesto Princess Harissa Paste
Pitted Green Olives
Red Onion
Red Onions
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TURN UP THE HEAT
Preheat the oven to 220°C. Spread out the halved baby potatoes and onion wedges on a roasting tray in a single layer. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway.
MARINATION STATION
Pat the chicken strips dry with paper towel. In a bowl, combine the harissa, ½ the yoghurt, and seasoning. Add the chicken and toss until fully coated. Set aside to marinate. Rinse and halve the olives.
O I LIVE FOR OLIVES
When the roast has 10-15 minutes remaining, give the tray a shift. Add the marinated chicken (along with any remaining marinade) and the halved olives to the tray. Roast for the remaining time until cooked through.
ADD THE FRESHNESS
Cut the lemon into wedges. Rinse the salad leaves and the oregano. Roughly shred the salad leaves and roughly chop the oregano. Halve the baby tomatoes.
YOU’RE ALMOST DONE
In a salad bowl, combine the shredded salad leaves, the halved baby tomatoes, the vinegar (to taste), a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the remaining yoghurt, the juice of 1 lemon wedge, and seasoning.
WINNER WINNER CHICKEN DINNER
Plate up the tray-bake and dollop over the lemony yoghurt. Side with the fresh salad and sprinkle over the chopped oregano. Serve with a lemon wedge. Dive in, Chef!

Baby Potatoes - 200g
Red Onion - 1
NOMU Moroccan Rub - 10ml
Free-range Chicken Breast - 1
Pesto Princess Harissa Paste - 30ml
Low Fat Plain Yoghurt - 60ml
Pitted Green Olives - 20g
Lemon - 1
Salad Leaves - 20g
Fresh Oregano - 4g
Baby Tomatoes - 80g
Balsamic Vinegar - 15ml

Download the Recipe

Serves 2

TURN UP THE HEAT
Preheat the oven to 220°C. Spread out the halved baby potatoes and onion wedges on a roasting tray in a single layer. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway.
MARINATION STATION
Pat the chicken strips dry with paper towel. In a bowl, combine the harissa, ½ the yoghurt, and seasoning. Add the chicken and toss until fully coated. Set aside to marinate. Rinse and halve the olives.
O I LIVE FOR OLIVES
When the roast has 10-15 minutes remaining, give the tray a shift. Add the marinated chicken (along with any remaining marinade) and the halved olives to the tray. Roast for the remaining time until cooked through.
ADD THE FRESHNESS
Cut the lemon into wedges. Rinse the salad leaves and the oregano. Roughly shred the salad leaves and roughly chop the oregano. Halve the baby tomatoes.
YOU’RE ALMOST DONE
In a salad bowl, combine the shredded salad leaves, the halved baby tomatoes, the vinegar (to taste), a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the remaining yoghurt, the juice of 2 lemon wedges, and seasoning.
WINNER WINNER CHICKEN DINNER
Plate up the tray-bake and dollop over the lemony yoghurt. Side with the fresh salad and sprinkle over the chopped oregano. Serve with a lemon wedge. Dive in, Chef!

Baby Potatoes - 400g
Red Onion - 1
NOMU Moroccan Rub - 20ml
Free-range Chicken Breasts - 2
Pesto Princess Harissa Paste - 60ml
Low Fat Plain Yoghurt - 125ml
Pitted Green Olives - 40g
Lemon - 1
Salad Leaves - 40g
Fresh Oregano - 8g
Baby Tomatoes - 160g
Balsamic Vinegar - 30ml

Download the Recipe

Serves 3

TURN UP THE HEAT
Preheat the oven to 220°C. Spread out the halved baby potatoes and onion wedges on a roasting tray in a single layer. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes, shifting halfway.
MARINATION STATION
Pat the chicken strips dry with paper towel. In a bowl, combine the harissa, ½ the yoghurt, and seasoning. Add the chicken and toss until fully coated. Set aside to marinate. Rinse and halve the olives.
O I LIVE FOR OLIVES
When the roast has 10-15 minutes remaining, give the tray a shift. Add the marinated chicken (along with any remaining marinade) and the halved olives to the tray. Roast for the remaining time until cooked through. Use two trays, if necessary.
ADD THE FRESHNESS
Cut the lemons into wedges. Rinse the salad leaves and the oregano. Roughly shred the salad leaves and roughly chop the oregano. Halve the baby tomatoes.
YOU’RE ALMOST DONE
In a salad bowl, combine the shredded salad leaves, the halved baby tomatoes, the vinegar (to taste), a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the remaining yoghurt, the juice of 3 lemon wedges, and seasoning.
WINNER WINNER CHICKEN DINNER
Plate up the tray-bake and dollop over the lemony yoghurt. Side with the fresh salad and sprinkle over the chopped oregano. Serve with a lemon wedge. Dive in, Chef!

Baby Potatoes - 600g
Red Onions - 2
NOMU Moroccan Rub - 30ml
Free-range Chicken Breasts - 3
Pesto Princess Harissa Paste - 90ml
Low Fat Plain Yoghurt - 180ml
Pitted Green Olives - 60g
Lemons - 2
Salad Leaves - 60g
Fresh Oregano - 12g
Baby Tomatoes - 240g
Balsamic Vinegar - 45ml

Download the Recipe

Serves 4

TURN UP THE HEAT
Preheat the oven to 220°C. Spread out the halved baby potatoes and onion wedges on a roasting tray in a single layer. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes, shifting halfway.
MARINATION STATION
Pat the chicken strips dry with paper towel. In a bowl, combine the harissa, ½ the yoghurt, and seasoning. Add the chicken and toss until fully coated. Set aside to marinate. Rinse and halve the olives.
O I LIVE FOR OLIVES
When the roast has 10-15 minutes remaining, give the tray a shift. Add the marinated chicken (along with any remaining marinade) and the halved olives to the tray. Roast for the remaining time until cooked through. Use two trays, if necessary.
ADD THE FRESHNESS
Cut the lemons into wedges. Rinse the salad leaves and the oregano. Roughly shred the salad leaves and roughly chop the oregano. Halve the baby tomatoes.
YOU’RE ALMOST DONE
In a salad bowl, combine the shredded salad leaves, the halved baby tomatoes, the vinegar (to taste), a drizzle of olive oil, and seasoning. Set aside. In a small bowl, combine the remaining yoghurt, the juice of 4 lemon wedges, and seasoning.
WINNER WINNER CHICKEN DINNER
Plate up the tray-bake and dollop over the lemony yoghurt. Side with the fresh salad and sprinkle over the chopped oregano. Serve with a lemon wedge. Dive in, Chef!