York’s best-selling 5:2 Diet author Jacqueline Whitehart has created some wonderful low calorie recipes. Today chicken in a delicious marinade
Harissa roasted chicken, shallots and sweet potato
This is a great combination of flavours and is very simple to put together.
Preparation time: 5 minutes, plus 30 minutes marinating
Cook time: about 25 minutes
1 × 150g (5oz) skinless, boneless chicken breast (159 cals)
½ small sweet potato (75g/3oz), peeled and
chopped roughly into large cubes (65 cals)
2 shallots, peeled and quartered (24 cals)
1 tbsp harissa paste (13 cals)
Cut the chicken breast into 3 or 4 pieces and place in a bowl with the sweet potato and shallots.
In a small bowl, combine the harissa paste with 1 tablespoon water. Pour over the chicken and vegetables and mix thoroughly,
making sure everything is coated. Cover and leave to marinate for about 30 minutes.
Preheat the oven to 220°C/fan 200°C/425°F/Gas mark 7.
Transfer the chicken and vegetables to a wide baking dish and cook in the oven for 18–25 minutes. Check that the chicken is
cooked through before serving.
This dish works equally well with a green vegetable such as wilted spinach or steamed broccoli or with a light salad.