This vibrant one-tray harissa chicken traybake recipe is a weeknight winner. Roasted sweet potato, red pepper and chickpeas bring warmth and texture, tossed with shawarma spices and juicy cherry tomatoes to create a rich, sticky base. Harissa and honey-glazed chicken fillets go straight on top, soaking up all that flavour. A drizzle of creamy tahini and a scatter of pomegranate rubies finish things off for full-on midweek flavour.
Marks & Spencer
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45MIN
Total time
Ingredients
Servings
4
800 g
M&S prepped sweet potatoes
2
large M&S Remarksable Value red peppers, roughly chopped
1 tin
(400 g)
(400 g)
M&S chickpeas in water, drained
40 g
M&S rose harissa paste
1 tbsp
M&S pure honey
700 g
M&S Oakham Gold mini chicken breast fillets
2 tbsp
M&S shawarma kebab seasoning
1 tin
(400 g)
(400 g)
M&S Italian cherry tomatoes in tomato juice
40 g
M&S tahini
1/2
M&S Remarksable Value lemon, juice only
15 g
M&S fresh parsley, leaves picked
4 tbsp
M&S pomegranate rubies
Nutrition per serving
Calories
536kcal
Fat
8.7 g
Saturates
1.3 g
Sugars
18.4 g
Salt
1598.8 mg
