Harissa chicken & squash traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp harissa
- ½ x 500g pot low-fat natural yogurt
- 4 skinless chicken breastsslashed
- 1 small butternut squashpeeled, deseeded and cut into long wedges
- 2 red onionscut into wedges
Nutrition: per serving
- kcal303low
- fat9g
- saturates2g
- carbs21g
- sugars15g
- fibre4g
- protein36g
- salt0.5glow
Method
step 1
Heat oven to 200C/180C fan/ gas 6. Mix 2 tbsp of the harissa with 3 tbsp of the yogurt. Rub all over the chicken breasts and set aside to marinate while you start the veg.
step 2
Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.
step 3
Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken and veg are cooked through. Serve with the remaining yogurt on the side, and a big bowl of couscous or rice.
