Chicken with butternut squash, cherry tomatoes and minty yoghurt dressing
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.
- 150g/5½oz butternut squash or sweet potato flesh, cut into cubes
- 1 small skinless chicken breast (110g/3¾oz), roughly chopped
- 5 cherry tomatoes
- 1 very small onion (50g/1¾oz peeled weight), roughly chopped
- 1 tsp Cajun or fajita seasoning
- 2 tsp olive oil
For the dressing
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.
To bring this to 400 kcal, increase the chicken to 150g/5½oz and serve with an apple, pear or orange for dessert.