Dinner

Harissa Chicken and Chickpea Traybake

Name: Harissa Chicken and Chickpea Traybake
Total time: 40 min
Yield: 4 servings
Ingredients: 600g boneless, skinless chicken thighs; 2 tbsp harissa paste; 1 tin chickpeas (400g), drained; 1 red onion, in wedges; 2 peppers, in chunks; 1 tbsp olive oil; 150g Greek yoghurt; 1/2 lemon

Harissa coated chicken thighs roasted with chickpeas, peppers and red onion, with lemon yoghurt.

40 minServes 4345 kcal per serving

What you need

600g boneless, skinless chicken thighs
2 tbsp harissa paste
1 tin chickpeas (400g), drained
1 red onion, in wedges
2 peppers, in chunks
1 tbsp olive oil
150g Greek yoghurt
1/2 lemon

How to make it

Step 1
Heat the oven to 200°C (180°C fan).
Step 2
Toss the chicken, chickpeas, onion and peppers with harissa and oil on a tray.
Step 3
Roast for 30 minutes until the chicken is 75°C inside and charred at the edges.
Step 4
Mix the yoghurt with lemon juice and serve on the side.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	345 kcal
Protein	34 g
Carbohydrate	16 g
Fat	16 g

This recipe fits these eating styles by the numbers and the ingredients: Keto, Low carb, Mediterranean, High protein.

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Last updated 24 September 2026