Harissa chicken, avocado, butternut squash & mint
5 min Prep, 25 min Cook
Preheat oven to 200C.
Peel the butternut squash and cut into 2cm cubes. Place the squash onto a baking tray and drizzle over 1 tsp oil over and toss to coat. Season with sea salt and bake for 15-20 mins.
Dice the red onion and crush or finely chop the garlic. Roughly chop the mint leaves. Slice the chicken into bite-sized pieces.
Heat a frying pan over a medium heat and add 1 tsp oil. Add the chicken for 5 mins until golden brown, season with sea salt and black pepper, then add the red onion, garlic and smoked paprika to the pan for a further 5 mins until the chicken is cooked through.
Then stir in the cooked butternut squash, harissa paste and chopped mint to the chicken.
Peel and de-stone the avocado and slice thinly.
Serve the harissa chicken and squash on a warm plate alongside the sliced avocado.
Serving Size 0 g
|Amount Per Serving|
|Calories 525 cals||26%|
|% Daily Value*|
|Kilojoules 2401.5 kJ||26%|
|Fat 23 g||35%|
|Sodium 0 mg||0%|
|Carbohydrate 38 g||13%|
|Protein 46 g||92%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|