Ingredients
- 3 tbsp harissa
- 3 tbsp low-fat natural yogurt
- 4 skinless chicken breasts, slashed
- 1 small butternut squash, peeled, deseeded and cut into wedges
- 2 red onions, cut into wedges
(Other vegetables also work, such as shallots, sweet potato(!), peppers, etc)
Method
- Heat oven to 200C/180C fan. Mix 2 tbsp of harissa with the yogurt and rub all over the chicken breasts and set aside to marinate while you start the veg. Preferably for a few hours beforehand, but can be for 20-30 mins at least.
- Toss the vegetables with remaining harissa, mixed with 2 tbsp of oil and some seasoning in a large roasting tin. Roast for 20 minutes.
- Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 minutes until the chicken and veg are cooked through.
Serving suggestion: Serve with fried or roasted potatoes.
Here’s how mine looked in the end:
