Oven Baked Breaded Chicken (Or turkey) with Harissa Roasted Vegetables


This is one of my favourite meals eaten hot or cold. It takes 15 minutes to prepare vegetables and chicken and 40 minutes in the oven. So come in from work..do your meal prep, throw it all into the oven .. get out of the kitchen and do what you need to do .. and dinner is served in 40 minutes! I always make too much of this meal (on purpose) because it is just amazing cold the next day! Actually I often bake a batch of harissa roasted vegetables (I should mention aubergine is great in the mix of veg too)  that last us 3 days of throwing them onto everything (soups, stews, pittas, greens, crackers and cheese...) and they taste better every day. So here is Oven Baked Breaded Chicken with Harissa Roasted Vegetables.


  • 2 Chicken (or turkey) breasts
  • 1 egg beaten
  • 2-3 slices of McCambridges Brown Bread
  • 1 teaspoon of caraway seeds
  • Olive Oil
  • 6 medium sized tomatoes cut into quarters
  • 2 red peppers cut into chunks
  • 2 red onions
  • ½-1 tablespoon of harissa paste
  • 1 tablespoon of olive oil
  • Freshly ground salt and pepper

Serves 2


Wash and chop vegetables into chunks. On a roasting tray, use your hands to coat the vegetables well with the harissa and olive oil. Season with salt and pepper and place in the oven at 180 degrees Celsius for 40 minutes.

While the vegetables are cooking prepare the chicken. Blitz bread and caraway seeds in a processor. Cut chicken into large strips. Dip into egg and then breadcrumbs mixture. Place on baking paper on a baking tray, season with pepper and drizzle with olive oil. Bake at 180 for approx. 20 minutes.

The breaded chicken is lovely served with a dip of natural yogurt mixed with a little Dijon mustard.