Harissa chicken & squash traybake

Harissa chicken & squash traybake

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(60 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4

You only need five ingredients to create this spicy, healthy, low-calorie chicken dish

Nutrition and extra info

Nutrition: per serving

  • kcal303
  • fat9g
  • saturates2g
  • carbs21g
  • sugars15g
  • fibre4g
  • protein36g
  • salt0.5g
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  • 3 tbsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • ½ x 500g pot low-fat natural yogurt
  • 4 skinless chicken breasts, slashed
  • 1 small butternut squash, peeled, deseeded and cut into long wedges
  • 2 red onions, cut into wedges


  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.

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Comments, questions and tips

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2nd Jul, 2020
Very tasty but no way will chicken be cooked in 20-25 minutes
14th Dec, 2019
Made this for a large dinner party. Added 3 romano peppers and 1/2 block of feta to the recipe as stated for 4 people. Served with jacket potatoes and sour cream / couscous in veg stock plus chopped dates, chopped soft apricots and sprinkled with flaked almonds. Very easy recipe with a wow factor; gave me time to socialise without having to dash in and out of the kitchen to see to the food. Can see this being my go-to recipe for family gatherings.
2nd Apr, 2017
The whole family loved this, followed the recipe exactly but roasted veg for 20 min before adding chicken as per previous comments, also marinated chicken for a few hours it was so succulent. Served with roasted new potatoes & pan fried sugar snap peas & courgettes.
1st Oct, 2016
My husband and I had different opinions on this dish. My husband loved it, he thought is was not too spicy and very tasty, plus wonderfully 'filling' for such a healthy dish (sometimes healthy dishes leave you wanting to fill up on something else afterwards....this one is different!). He even liked the yogurt on the side....and he never likes yogurt in dishes. I am afraid I was not so keen, I found it just spicy enough for me but I wanted a bit of sweetness in the dish, perhaps I'll add a bit of honey to the harrisa / oil mix next time.....I think this may just come down to personal taste and perhaps I'm just not a harissa fan. I'd give it a 2 star and my husband a good 4 star....hence going down the middle with a 3 star! I'd increase my rating if I could find a way of lifting the 'sweetness' somehow.
22nd Apr, 2016
I was sceptical of this recipe but upon cooking, it has become one of my favourite meals. If wanting more vegetables to substitute a rice/couscous side, add mushrooms and peppers to give the dish more substance. Roasted garlic (added at beginning) and chopped coriander & parsley (added 10 mins before end) also give the dish some great added flavours. Perfect meal.
Frantic Flapjack
12th Apr, 2016
Very good recipe. I cooked the squash and onion separately as I thought the chicken may take longer to cook than stated in the recipe - it did. Took about an extra 15 minutes but I did use large chicken breasts. Served with rice and peas.
11th Apr, 2016
Great easy midweek dinner. Was concerned my 6 year old might not go for it at first but it turns out he loves it and I add extra harissa now. We serve it with rice and a green salad
9th Apr, 2016
Delicious low cal meal which is quick and easy to make. I had the chicken marinading for 5 hours and veg (onion, pepper and mushrooms) roasting for 20 mins, before the meat was added. Served with home made cajun wedges. Amazing!
31st Mar, 2016
Add roasted garlic cloves and cherry toms and sweet potato instead of squash.
31st Mar, 2016
Super-fast to make and so tasty. I add more harissa as we like really spicy food and also I use whatever veggies are in the fridge - aubergine, courgette, peppers, mushrooms, sweet potatoes (or normal) cut into chunks along with a tin of drained chickpeas. Cook for 20 mins before adding the chicken. I serve it in big bowls with naan bread. Fab!!


2nd Mar, 2016
Can this be frozen?
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