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Chicken Breast and Roasted Butternut Squash

Chicken Breast and Roasted Butternut Squash

with tossed salad
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Get 50% off your first box!
Calories
: 
449 kcal
Protein
: 
43.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
Serving amount

1 unit(s)

Tomato

30 grams

Green Pesto

40 grams

Salad Leaves

2 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

320 grams

Irish Chicken Breast

300 grams

Diced Butternut Squash

200 grams

Diced Sweet Potato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)1880 kJ
Energy (kcal)449 kcal
Fat11.6 g
of which saturates2.4 g
Carbohydrate43.6 g
of which sugars17.4 g
Dietary Fiber7.6 g
Protein43.6 g
Salt2.8 g
Potassium94.8 mg
Calcium4 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Veg
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Pop the sweet potato and butternut squash onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer.
  • When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins.
  • Turn the tray halfway through.
Cook the Chicken
2
  • Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
  • Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Toss the Salad
3
  • Meanwhile, cut the tomato into 1cm chunks.
  • Just before serving, toss the salad leaves with tomatoes, half the balsamic glaze and a drizzle of oil.
  • Season to taste with salt and pepper.
Finish and Serve
4
  • Toss the roasted veg with the pesto and divide between plates.
  • Serve the chicken and tossed salad alongside.
  • Drizzle the remaining balsamic glaze over the chicken to finish.
Meal right image

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