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Harissa chicken & squash traybake

Name: Harissa chicken & squash traybake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan
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

You only need five ingredients to create this spicy, healthy, low-calorie chicken dish

50 min total 15 min prep 35 min cook 4 303 cal

Ingredients

4 serv.

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

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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.
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.