Harissa Chicken Tray Bake

• total time: 27 minutes

Ingredients

harissa chicken traybake

600g boneless, skinless chicken thighs (about 4)

3 red peppers, cut into chunks

6 spring onions, cut into thirds

2 tbsp harissa paste

2 tbsp olive oil

1 tsp fine salt

lemon-herb yoghurt

250g Greek yoghurt

4 tbsp finely chopped herbs (parsley / coriander / mint all work)

3 tbsp lemon juice

2 tbsp extra virgin olive oil

2 small cloves garlic, finely grated

½ tsp salt, plus more to taste

Zest of 1 lemon

grain & salad

240g dry pearled spelt (or another grain you like)

160g cavolo nero (or kale), very finely chopped

Directions

roast the chicken

heat the oven to 200°C fan, toss the chicken thighs, red peppers and spring onions with harissa, olive oil and salt.

roast on a tray for 25–30 minutes until cooked through and lightly charred.

make the yoghurt

whisk all the yoghurt ingredients together and season to taste.

cook the grain

cook the spelt according to packet instructions.

assemble (makes 2 lunches)

massage the cavolo nero with a few spoonfuls of yoghurt.

add half the cooked spelt and some of the roasted peppers and toss well. divide between two containers and top with sliced chicken, spring onions and extra yoghurt if you like.

if you want to see all three lunch recipes in on place, plus the shopping list, exact meal-prep plan and answers to all your burning q’s (storage, veggie/vegan swaps, avoiding soggy lunches - then you can find it all written out on my substack.

comment ‘harissa’ and I’ll DM you the link 🤍

happy lunching!