Description
Experience the perfect blend of sweet and spicy with this easy Harissa Honey Chicken, complemented by roasted fennel and carrots for a vibrant, satisfying meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 tbsp harissa paste
- 2 tbsp honey
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 fresh fennel bulb, sliced into wedges
- 2 large carrots, cut into sticks
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts generously with salt and pepper. In a bowl, mix together harissa paste and honey until smooth.
- Toss the seasoned chicken in the harissa-honey mixture until fully coated.
- Arrange sliced fennel and carrot sticks around the coated chicken in the baking dish.
- Bake in the preheated oven for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Remove from oven, drizzle with lemon juice, and serve warm alongside crusty bread or over rice.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 9g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
Keywords: - Feel free to substitute carrots with sweet potatoes or bell peppers. - For added heat, consider incorporating chili flakes into the harissa glaze. - Leftovers can be stored in an airtight container in the fridge for up to three days.