Harissa chicken & vegetable traybake
0
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
If you haven’t already got a traybake in your weekly line-up, it’s time to make friends with your roasting tin!
Ingredients
0% fat natural Greek yogurt
170 g
Chicken breast, skinless, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Harissa paste
2 tablespoon(s)
Red onion
2 small
Butternut Squash
1 whole, small
Cauliflower, Raw
300 g
Courgette
2 medium
Garlic
2 clove(s)
Parsley, fresh
1 tablespoon(s)
Instructions
1
In a small bowl, combine the yogurt and harissa. Put the chicken in a shallow dish and spoon over the harissa yogurt. 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 in a large roasting tin and spray with cooking spray. Season and roast for 15 minutes.
3
Remove the tray 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 serve garnished with the parsley.
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