Harissa Chicken Traybake
This delicious harissa chicken and butternut squash recipe is bursting with flavors and colors. The spicy harissa-marinated chicken complements the sweetness of the roasted butternut squash and red onions perfectly. This vibrant dish is not only easy to prepare but also makes for a satisfying and wholesome meal that the whole family will love. Serve it with a side of couscous or rice for a complete and flavorful meal.
— Constant Cookbook
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
- 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.
- 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.
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 303 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.5 milligram of sodium
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