The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa-glazed Chicken with Roast Veggie Rice & Herby Dressing
Tender free-range British chicken, glazed in honey, harissa and paprika. Paired with brown rice – stuffed with roasted onions, tomatoes and chunky courgettes. To tie it all together? A drizzle of herby dressing!
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 25g honey
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh mint
- 110g baby tomatoes
- 2 courgette
- 1 onion
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 4 British Free Range chicken breasts
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 537
Protein: 49g
Carbs: 56g
Fat: 14g
Harissa-glazed Chicken with Roast Veggie Rice & Herby Dressing
Tender free-range British chicken, glazed in honey, harissa and paprika. Paired with brown rice – stuffed with roasted onions, tomatoes and chunky courgettes. To tie it all together? A drizzle of herby dressing!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a small bowl
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Chicken time
- Add the chicken to a lined baking tray. Coat with the paprika & oregano blend, drizzle with 1 tsp oil and season with salt and pepper. Roast for 15 mins
Roast the veg
- Cut the onion into 8 wedges. Dice the courgettes into 2cm chunks
- Place both onto the other lined baking tray. Toss with 2 tsp oil and season with salt and pepper. Roast for 20-25 mins, until soft and golden
- Add the tomatoes in the final 5 mins of roasting
Make the dressing & finish roasting
- Pick the mint leaves from the stalks and finely chop, along with the parsley
- Add both to the small bowl and mix with the juice from half the lemon, the honey, harissa and 1 tbsp oil. Season with salt and pepper. Add a splash of water to loosen the dressing if needed
- After 15 mins, coat the chicken with half the harissa dressing and return to the oven for a final 6 mins, until cooked through. Once cooked, rest for a few mins
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken against the grain
- Add the cooked rice to the roasted veg tray. Pour over the remaining dressing and season with salt and pepper. Mix well
- Serve the veggie rice into bowls, with the salad leaves alongside. Top with the sliced chicken. Squeeze over the remaining lemon and pour over any remaining juices from the chicken tray
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