Smart Harissa-Honey Chicken
with Sheet-Pan Veggies and Herby Toum Sauce
Chicken tenders are given a slightly sweet and smoky treatment from a honey-harissa mixture that caramelizes beautifully in the oven. A healthy serving of roasted veggies and crispy potatoes come alongside with a zippy garlic and herb dipping sauce to make this Smart recipe a real no-brainer.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
340 g
Sweet Potato
200 g
Zucchini
56 g
Yellow Onion
7 g
Parsley
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard)
1 tbsp
Honey
½ tbsp
Harissa Spice Blend
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds. Cut zucchini into 1/4-inch rounds. Peel, then cut half the onion into 1/4 -inch slices (whole onion for 4 ppl).
Add sweet potatoes, zucchini, onions, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to combine.Roast in the bottom of the oven until beginning to brown and soften, 10 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, finely chop parsley.Combine mayo, half the parsley and remaining garlic salt in a small bowl.
Pat chicken dry with paper towels. Add chicken, honey, half the Harissa Spice Blend (all for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt, then toss to combine. Once veggies have been cooking for 10 min, remove from the oven and flip. Turn the oven to high broil. Place chicken over veggies. Return to the middle of the oven and roast until veggies are golden-brown and chicken is cooked through, 7-9 min.**
Divide veggies and chicken between plates. Spoon herby toum sauce over chicken. Sprinkle remaining parsley over top.
