- 1 butternut squash, peeled, deseeded and cubed
- 1 large aubergine, cubed
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 tbsp desiccated coconut
- 4 tbsp fresh breadcrumb
- 4 skinless chicken breasts
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300g cherry tomato
- 2 tbsp Thai red curry paste
- handful coriander leaves, roughly chopped
- lime wedges, to serve
The same shape, but smaller than…
Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once.
On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess.
Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges to squeeze over.