Description
Indulge in the vibrant flavors of Harissa Honey Chicken with Fennel & Carrots—an easy, one-pan dish that combines spicy and sweet for a culinary delight!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 3 tbsp harissa paste (adjust for spice preference)
- 2 tbsp honey
- 2 fennel bulbs, thinly sliced
- 2 cups carrots, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Season the Chicken: Season the chicken breasts generously with salt and pepper.
- Prepare the Sauce: In a bowl, whisk together harissa paste and honey until well combined.
- Arrange Vegetables: Toss sliced fennel and carrots in olive oil, salt, and pepper. Spread them evenly in the prepared baking dish.
- Combine Everything: Place seasoned chicken on top of the vegetables. Drizzle the harissa-honey mixture over everything.
- Roast Away!: Bake for about 25-30 minutes or until the chicken reaches an internal temperature of at least 165°F (75°C) and veggies are tender. Serve warm, drizzling any remaining sauce from the baking dish over the chicken.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approx. 250g)
- Calories: 320
- Sugar: 14g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For added flavor, marinate the chicken in harissa and honey for up to an hour before cooking. Feel free to substitute fennel with bell peppers or zucchini if preferred. Leftover Harissa Honey Chicken can be stored in an airtight container for up to three days.