eCook Meal
Harissa Chicken Tray-bake
with fresh oregano, NOMU Moroccan rub & baby tomatoes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.37
for 4 servings · R44.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Pitted Green Olives needs 80 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 33% of packR29.38
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Low Fat Plain Yoghurt needs 240 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 80% of packR15.99
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Baby Tomatoes
- Pesto Princess Harissa Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Harissa Chicken Tray-bake?
The preparation time for Harissa Chicken Tray-bake with fresh oregano, NOMU Moroccan rub & baby tomatoes is between 10 and 25 minutes.
What is the total time required to make Harissa Chicken Tray-bake with fresh oregano, NOMU Moroccan rub & baby tomatoes?
The total time required to make Harissa Chicken Tray-bake with fresh oregano, NOMU Moroccan rub & baby tomatoes is between 30 and 35 minutes.
How many servings does Harissa Chicken Tray-bake provide?
4 servings
What are the main ingredients in Harissa Chicken Tray-bake?
Baby Potato, Baby Tomato, Balsamic Vinegar, Chicken, Chicken Breast, Lemon, NOMU Moroccan Rub, Oregano, Pesto Princess Harissa Paste, Pitted Green Olives, Red Onion, Salad Leaves, Yoghurt
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Harissa Chicken Tray-bake?
Baby Potato, Baby Tomato, Balsamic Vinegar, Chicken, Chicken Breast, Lemon, NOMU Moroccan Rub, Oregano, Pesto Princess Harissa Paste, Pitted Green Olives, Red Onion, Salad Leaves, Yoghurt
How many calories does Harissa Chicken Tray-bake have?
704 calories
How much fat content does Harissa Chicken Tray-bake have?
grams