Serves 2
Ingredients
2 chicken breasts
a few fresh leaves of basil, finely chopped
2 tablespoons of sweet red pepper paste
2 cloves of garlic, crushed
300g butternut squash, cubed
4 cups of baby romaine leaves
salt and black pepper
paprika
Pam or Frylight Spray
Method
Preheat oven to 200c or 400f
Place cubed butternut squash in a oven proof dish, sprinkle with some paprika and a spray of Frylight/Pam and roast in the oven till soft and caramelised. (approx 40 mins).
Add the fresh basil, sweet red pepper paste and crushed garlic cloves to a Mortar and Pestle and grind into a mixed paste.
Place the chicken breasts into an oven proof dish, spread with the mixed paste, season with salt and pepper and add to the oven, half way through the butternut squash cooking time.
Divide the baby romaine leaves between two plates, add the roasted butternut squash and top with the chicken breasts.
Enjoy!!!
diane kendall says
how many ounces or gramms is a cup that you use in receipes please
admin says
1 cup = 230ml 🙂
Anonymous says
This is absolutely gorgeous, was worried as couldnt find any sweet red pepper paste but bought jar of hot sweet red peppers and blitzed them in processor and wrked fine! My husband had no idea was healthy as was so delicious, have got some leftover sauce so going to try it with pork steaks tonight. Keep up the good work!