Harissa Chicken Traybake
170g 0% fat natural
2 tbsp harissa paste
4 x 165g skinless chicken breast fillets
2 red onions, cut into wedges
1 butternut squash, peeled, deseeded and cut into small chunks (you’ll need 450g prepared weight)
1 sweet potato, peeled and cut into small chunks (you’ll need 250g prepared weight)
1 small cauliflower, cut into small florets
2 courgettes, thickly sliced
2 garlic cloves, unpeeled
1 tbsp olive oil
Handful fresh flat-leaf parsley, chopped
- Combine the yogurt and harissa paste in a bowl. Put the chicken in a shallow dish then spoon over the yogurt mixture. Cover and marinate in the fridge for at least 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the vegetables and garlic cloves in a large roasting tin and drizzle over the oil. Season and roast for 15 minutes.
- Remove the roasting tin from the oven and add the marinated chicken. Return to the oven and bake for 20-25 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
- Rest for 5 minutes, then garnish with the parsley to serve.