Oven Baked Chicken with Houmous Mash

Prep: 10 mins Cooking: 30-35 mins Serves: 4

Per serving: Energy 542kcal, Protein 42g, Fat 24g, Of which saturates 3.5g, Of which sugars 11.6g, Fibre 6.9g, Salt 1.28g

Ingredients

• 1 butternut squash, skin washed
• 4 chicken breast fillets
• 3 tbsp chilli infused or extra virgin olive oil
• 1tsp fennel seeds, lightly crushed
• salt and freshly ground black pepper
• 500g new potatoes, halved if large
• 4 spring onions, sliced
• 200g pot houmous

Method

1. Preheat the oven 200C/Fan 180C/ Gas Mark 6. Halve the butternut squash and scoop out the seeds. Cut the flesh (it doesn’t need peeling) into large slices. Place these in a large roasting tray. Add the chicken breasts, olive oil, fennel seeds and seasoning and turn to coat. Roast for 30-35 mins or until the chicken is golden and cooked through.
2. Whilst the chicken roasts, cook the potatoes in boiling salted water for 20mins or until tender when tested with fork. Drain then return to the pan. Lightly crush the potatoes with a fork. Add the spring onions, parsley and two thirds of the houmous and mix well.
3. Serve the chicken and roasted squash on a bed of houmous mash with the remaining houmous and salad leaves to garnish.