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Roasted chicken breast with creamy butternut squash & chilli

Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.

Nutritional Information (amount per serving)

Calories
645kcal
Carbs
59.4g
Sugar
32.8g
Fat
22.8g
Saturates
5.5g
Protein
44.8g

Serves 1   Approx time: 45   Difficulty: super easy

Ingredients

  • 1 higher-welfare chicken breast
  • ½ fresh red chilli
  • 2 sprigs fresh marjoram or oregano
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 medium butternut squash
  • a little single cream
  • grated nutmeg
  • salt
  • pepper
  • olive oil
 

Method

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken. Carefully pour a little single cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

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