# Harissa Chicken and Chickpea Traybake

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

40 min. Serves 4. 345 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

Harissa Chicken and Chickpea Traybake

1. **Step 1**: Heat the oven to 200°C (180°C fan).
2. **Step 2**: Toss the chicken, chickpeas, onion and peppers with harissa and oil on a tray.
3. **Step 3**: Roast for 30 minutes until the chicken is 75°C inside and charred at the edges.
4. **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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Source: https://nomeriu.com/recipes/harissa-chicken-and-chickpea-traybake
Last updated: 2026-09-24