Cajun Chicken with Roast Butternut Squash and Rocket & Pine Nut Salad

Mon, 19 February 2018

Ingredients:

·         2 tbsp paprika

·         1 tsp chilli powder 

·         1 tbsp black peppercorns

·         1 tsp garlic powder

·         1 tsp ginger powder

·         3 tbsp dried oregano

·         Generous pinch of sea salt

·         2 Chicken breasts 

·         Olive oil

·         1/2 Butternut Squash

·         1 Teaspoon of Cumin

·         Sea Salt & Pepper

·         For the Lemony Mint Yoghurt - 

·         Greek Yoghurt (approx 120g)

·         Squeeze of lemon juice

·         1/4 Teaspoon of Cumin

·         Sea Salt 

·         1 Tbsp of chopped Fresh Mint

·         1 red onion

·         1 handful pine nuts

·         Big handful rocket

·         balsamic vinegar

 

Method:

1. Preheat the oven to 200’C. Cut the butternut squash in half and scoop out the threads and seeds in the middle. Cut the squash into wedges and leave the skin on. 
2. Spread the wedges on a roasting tray and sprinkle on the cumin. Chop the red onion into wedges and add to the tray also. Season both veg with salt and pepper, drizzle with 1 tbsp olive oil and toss to coat.  Pop in the oven to roast for about 30 minutes until the butternut squash is soft and the onion is soft & browning on the edges. 

3. Add the yogurt to a bowl with the cumin, a squeeze of lemon juice and a pinch of sea salt. Add the finely chopped mint (reserving some to sprinkle on top). Set aside while you prepare the chicken. 

4. For the Cajun Chicken, combine all the cajun ingredients together in a jar and mix to combine. This will make a large batch that will last in a jar for months. 

5. Butterfly the chicken breasts, sprinkle over 1 tsp of the cajun rub, add 1 tbsp olive oil and rub into the chicken.

6. Heat a grill pan and add the chicken breasts. Cook over a medium-high heat for about 5 minutes each side until cooked through. 

7. Meanwhile toast the pine nuts in a frying pan, and set aside when golden.

8. To assemble the rocket salad -  Add some rocket leaves to a bowl, add the roast red onion and toasted pine nuts. Gently mix together and drizzle over some balsamic vinegar. 

9. To serve - add the chicken to a plate along with the roast butternut squash. Dollop some mint yogurt over the butternut squash, and serve the rocket salad alongside.  Tuck in straight away!