Description
Succulent chicken marinated in zesty harissa and honey, roasted with fennel and carrots for a vibrant, flavor-packed dish perfect for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp harissa paste
- 2 tbsp honey
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 fresh fennel bulb, chopped
- 3 medium carrots, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- In a bowl, mix harissa paste, honey, olive oil, and lemon juice until well combined.
- Place chicken breasts in a large bowl or zip-top bag. Pour half of the marinade over them and let marinate for at least 20 minutes.
- While the chicken marinates, chop fennel and carrots into bite-sized pieces. Toss them in olive oil and season with salt and pepper.
- Spread marinated chicken on one side of a baking sheet and arrange vegetables on the other side. Drizzle remaining marinade over everything.
- Roast in the preheated oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
Nutrition
- Serving Size: 1 piece (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
Keywords: - For extra flavor, consider marinating the chicken overnight. - You can substitute carrots with sweet potatoes or add bell peppers for added crunch.