Harissa Chicken Traybake

Serves: 4 SmartPoints Per Serving: 3

Recipe details


An easy gluten free tray bake, great for a family meal or entertaining guests


170g 0% fat natural Greek yogurt
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


  1. 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.
  2. 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.
  3. 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.
  4. Rest for 5 minutes, then garnish with the parsley to serve.


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