3 tbsp So Easy Seasonings Harissa blend
½ x 500g pot low-fat natural yogurt
4 skinless chicken breasts, slashed
1 small butternut squash, peeled, de-seeded and cut into long wedges
2 red onions, cut into wedges
2 Mixed Peppers
Frylight or Oil
- 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
- Toss the squash, peppers and the onions with remaining harissa, spray with frylight or mix with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.
- 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.