 Chicken and Roasted Squash on Toast
Preparation Time: 10 minutes
Cooking time: 60 minutes
Serves: 2
Toast is the ultimate feel-good food and, combined with succulent chicken and heaps of butternut squash, this tasty light bite is packed with beta carotene, a powerful antioxidant that can help keep us young and our hearts healthy.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
1 British chicken skinless fillet
Half a small butternut squash, seeds removed
Drizzle of olive oil
2 thick slices fresh wholemeal bread
Freshly ground black pepper
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4
2. Place the butternut squash on a baking sheet, drizzle with a little olive oil and simply pop in the oven for about 40 minutes to bake until it turns golden brown and the flesh is soft to press with a fork. Remove from the oven and allow to cool.
3. Grill the chicken breast under a medium heat for around 10-12 minutes or until golden brown and cooked throughout.
4. While the chicken is cooking, take the flesh out of the squash and mash lightly in a small bowl, along with a little freshly ground black pepper.
5. Once the chicken is cooked, remove and slice.
6. Toast the bread on both sides, pop a thick layer of butternut squash on top of the toast and finish off by laying the sliced chicken on top.
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Nutritional Information
| Calories |
221 kcal |
129 kcal |
| Protein |
20.2 g |
11.8 g |
| Carbohydrates |
27.3 g |
15.9 g |
| Fat |
4.5 g |
2.6 g |
| Saturated Fat |
0.9 g |
0.5 g |
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