Chicken is always a popular option for tea, usually with chips, jacket potato or boiled spuds, but for January I wanted something a bit less heavy on the carbs. Here’s a chicken traybake, but with cannellini beans to lighten it up and squash to add a bit of colour.
- 2 chicken breasts (skin on)
- 200g butternut squash chunks
- 400g tin of cannellini beans, drained
- 1 red onion, cut into 8 chunks
- 75g baby plum tomatoes, cut in half
- 1 tablespoon rose harissa
- 1 tablespoon olive oil
- 150g pot of natural yoghurt
- A handful of fresh parsley, chopped
Preheat the oven to 200ºC/400ºF/gas 6.
Drizzle half a tablespoon of olive oil over the squash chunks and season with salt and pepper. Place in a baking tray and put in the oven, to roast for 40 minutes. Mix the remaining half a tablespoon of olive oil with the harissa and smear most of this over the chicken breasts, retaining a teaspoon or so of harissa to go with the yoghurt.
When the squash has been roasting for 15 minutes, take the tin out of the oven and add the onion, cannellini beans and tomatoes to the squash. Give it all a good stir, then plonk the chicken breasts on top. Return to the oven for the remaining 25 minutes.
Take the tray out of the oven, and move the chicken breasts to a separate plate, checking that they are cooked through. Let them rest for a few minutes, whilst you stir the fresh parsley into the squash and bean mixture. Ripple the remaining harissa into the yoghurt and serve this alongside to dollop onto the cooked chicken and beans.
This would also be tasty with chickpeas or butter beans, instead of cannellini beans.