This recipe is really easy to make but looks impressive on a plate. I like to cook more vegetables than I need so that I can use them in other meals in the week. It takes about 15/20 mins to prepare – most of your time will be used trying to chop through the butternut squash but it’ll be worth it I promise!
Skinless chicken breasts (1 per serving)
1 Butternut squash
1/2 Bag baby/new potatoes
6 Sprigs rosemary
1/2 Cup olive oil
1/4 Cup mixed seeds – I like to use pumpkin and sunflower seeds
4 Cloves garlic
Chop the carrots in half and then down the middle, cut the butternut squash to roughly the same size and cut the new/baby potatoes in half. Place these in the bottom of the roasting pan.
Get your chicken breasts and place them on top of the veggies
Slice the lemon thinly and place on top of the chicken.
In a separate bowl, mix the olive oil, salt, garlic rosemary and seeds together. Once mixed pour over the chicken and veggies.
Place in a preheated oven of 200 degrees and cook uncovered for roughly 50 mins – 1 hour