Browsing for some new recipes to try in 2013 – preferably low calorie after all my Christmas excess. This one looks tempting.
Prep 15 mins
Cook 35 mins
3 tbsp harissa
½ x 500g pot low-fat natural
4 skinless chicken breasts ,
1 small butternut squash , peeled,
deseeded and cut into long
2 red onions , cut into wedges
303 kcalories, protein 36g,
carbohydrate 21g, fat 9 g,
saturated fat 2g, fibre 4g, sugar
15g, salt 0.5 g
Harissa chicken traybake
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.