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Ingredients
- 1½ lbs. (680g) chicken breasts
- 4 tbsp. olive oil
- 1 lemon, juice & zest + 1 lemon, sliced
- 2 tbsp. harissa paste
- 1 tbsp. honey
- salt & pepper
- 2 sweet potatoes, cut into chunks
- 1 red onion, sliced
- 1x 14 oz. (400g) can chickpeas, drained
- ½ cup (80g) crumbled feta
- â…“ cup (60g) green olives
Prep Time:
15
Minutes
Directions
Cook Time:
40
Minutes
- Preheat the oven to 425°F (220°C).
- Place the chicken breasts onto a baking tray and add 2 tablespoons of the olive oil, along with the lemon juice, lemon zest, harissa paste, and honey. Season with salt and pepper and toss together until the chicken is well coated.
- Add the sweet potatoes, onion and chickpeas to the tray, and toss with the remaining 2 tablespoons of olive oil. Arrange everything in an even layer, lay the lemon slices over the chicken and place the tray into the hot oven.
- Roast for 40-45 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are golden.
- Serve warm, topped with the feta cheese and olives.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
