Chicken Breasts with Peppers &
Spiced Butternut Squash
Serves 4
Points per serving: 5
1 medium butternut squash, peeled, deseeded & sliced
thinly
2 red peppers, deseeded & thickly sliced
1 yellow pepper, deseeded & thickly sliced
4 tsp olive oil
½ tsp cumin seeds
salt & pepper
4 skinless, boneless chicken breasts
4 rashers lean back smoked bacon
few sprigs fresh sage or rosemary
Preheat oven to Gas 6/200ºC/400ºF
Put squash and peppers into a roasting pan and add the oil
and cumin seeds. Season and toss together.
Wrap each chicken breast in the bacon, then arrange on top
of the veg. Add the sprigs of herbs.
Roast 35-40 mins until vegetables are tender and chicken is
done.
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