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INGREDIENTS

  • 500 g butternut squash
  • 1 red onion
  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 25 g pecan nuts or walnut halves
  • 8 sage leaves
  • Salt and pepper

DIRECTIONS

Arrange the squash, onion and chicken, skin side up, in a roasting tray.Drizzle over the oil, season to taste and toss to make sure everything is well coated in oil. Place in a preheated oven, 200 °c for 15 minutes.After 15 minutes, drizzle over the balsamic vinegar and scatter the nuts and sage leaves around the chicken. Return to the oven for 5-1- minutes until the squash is tender and the chicken is cook through. Serve with some bread and green salad.Enjoy

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