Ingredients for - Harissa chicken & squash traybake
1.
3 tbsp harissa
2.
½ x 500g pot low-fat natural yogurt
3.
4 skinless chicken breasts, slashed
4.
1 small butternut squash, peeled, deseeded and cut into long wedges
5.
2 red onions, cut into wedges
How to cook deliciously - Harissa chicken & squash traybake
1 . Stage
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 . Stage
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.
3 . Stage
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.
Recipe information
Cooking:
15 min.
Servings per container:
4
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