Harissa chicken & squash traybake

• harissa↗3 tbsp tbsp
• low-fat natural yogurt↗½ x 500g pot g
• skinless chicken breasts↗4

  slashed

• small butternut squash↗1

  peeled, deseeded and cut into long wedges

• red onions↗2

  cut into wedges

Step-by-step instructions

1. 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. 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. 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.