Lean Harissa Chicken Thigh with Sweet Potato, Aubergine & Cherry Tomatoes
Ready in about 40 minutes, this satisfying chicken thigh and sweet potato dish is built for fat-loss phases — 536 kcal and 47g protein.
Ingredients
- 140g Chicken Thigh
- 160g sweet potato
- 80g aubergine
- 80g cherry tomatoes
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
-
1
Prep everything first: wash and trim the aubergine and cherry tomatoes, then measure out the sauce ingredients.
-
2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
-
3
Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.
-
4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
-
5
Meanwhile, steam or stir-fry the aubergine and cherry tomatoes for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: sweet potato first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.