Orange & Basil Chicken with Baked Squash

Orange & Basil Chicken with Baked Squash

Serves 4

Points per serving: 4 (original points)

Chicken Marinade:
15 g fresh chopped basil
grated zest of 2 oranges
1 teaspoon Dijon mustard
A little salt and black pepper
1 tbsp olive oil
4 small, skinless, boneless chicken breasts

Squash:
8 thick slices of squash eg butternut or acorn
1 tbsp olive oil

For the marinade, mix all the ingredients together except for the chicken, in a shallow dish. Add the chicken to the marinade and coat well. Cover and chill for 1 hour.

Cut the squash into 1.25 cm (½ inch) slices, brush with the oil and bake in pre-heated oven 180ºC/350ºF/Gas 4 for 45 – 50 minutes until tender.

Meanwhile place the chicken onto a baking tray and spoon any marinade on top. Place under a medium hot grill and cook for 15 – 20 minutes, turning once, until chicken is golden brown and glazed.

To serve, place squash rings on 4 dinner plates, place a chicken breast on each plate and serve.