Roasted chicken breast with creamy butternut squash and chilli

Name: Roasted chicken breast with creamy butternut squash and chilli
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 higher-welfare chicken breast; 1/2 fresh red chilli; 2 sprigs of fresh marjoram or oregano; 1 pinch of sea salt; 1 pinch of freshly ground black pepper; 1 medium butternut squash; a little single cream; grated nutmeg; salt; pepper; olive oil

A beautiful roast for one

Gluten-free

45 mins

Super easy

serves 1

About the recipe

A roast dinner is too good to save for Sundays – this roast chicken rocks any day of the week.

nutrition per serving

370

Calories

19%

11.1g

Fat

16%

2.9g

Saturates

15%

10g

Sugars

11%

3.26g

Salt

54%

51.7g

Protein

103%

18.6g

Carbs

3.4g

Fibre

of an adult’s reference intake

Recipe From

Cook with Jamie

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Ingredients

1 higher-welfare chicken breast

1/2 fresh red chilli

2 sprigs of fresh marjoram or oregano

1 pinch of sea salt

1 pinch of 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.