Chicken with butternut squash, cherry tomatoes and minty yoghurt dressing
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
It's great to use spices and herbs to add flavour to low-calorie food. This dish tastes just as good with sweet potato instead of butternut squash (and although white potatoes don’t count toward your five-a-day, sweet potatoes do). The nutritional information below is based on using butternut squash.
Each serving provides 305 kcal, 32g protein, 23g carbohydrate (of which 16.5g sugars), 8g fat (of which 1.5g saturates), 5g fibre and 0.3g salt.
By Fiona Hunter
Ingredients
- butternut squash: 150²µ/5½´Ç³ú butternut squash or sweet potato flesh, cut into cubes
- chicken breast: 1 small skinless chicken breast (110g/3¾oz), roughly chopped
- cherry tomatoes: 5 cherry tomatoes
- onion: 1 very small onion (50g/1¾oz peeled weight), roughly chopped
- seasoning: 1 tsp Cajun or fajita seasoning
- olive oil: 2 tsp olive oil
For the dressing
- yoghurt: 4 tbsp fat-free plain yoghurt
- mint sauce: 1 tsp mint sauce
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well.
Transfer the mixture to an ovenproof dish. Bake for 20–30 minutes, or until the chicken and vegetables are cooked.
To make the dressing, mix the yoghurt and mint sauce in a small bowl.
Just before serving, drizzle the dressing over the chicken and vegetables.
Recipe tips
To bring this to 400 kcal, increase the chicken to 150²µ/5½´Ç³ú and serve with an apple, pear or orange for dessert.
