Harissa chicken & squash traybake
50 min
Ingredients
- 3 tbsp harissa
- ½ x 500g pot low-fat natural yogurt
- 4 skinless chicken breasts, slashed
- 1 small butternut squash, peeled, deseeded and cut into long wedges
- 2 red onions, cut into wedges
Instructions
3 steps
- 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.
- 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.
10 min - 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.
20 min
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
303cal
Protein
36.0g
Carbs
21.0g
Fat
9.0g
Fiber
4.0g
Sugar
15.0g
Sodium
1mg
