Honey Roasted Winter Veg & Herby Chicken

• 2x 125g British chicken breast fillets
• 100 gBrussels sprouts
• 1lemon
• 1 tspdried oregano
• 15 ml1 cider vinegar sachet
• 130 gquinoa
• 320 gbutternut squash cubes
• 15 g1 bag of flaked almonds
• 1red onion
• 25 g1 honey pot
• 5.5 g1 Dijon mustard pot

From your cupboard

• Olive oil
• Pepper
• Salt

1. 1.

   Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

   Cut the Brussels sprouts in half

   Peel and chop the red onions into wedges

2. 2.

   Line a tray with tin foil and add the halved sprouts, red onion wedges and butternut squash cubes

   Drizzle with olive oil and a pinch of salt and pepper and give it a good mix up

   Put the tray in the oven for an initial 10 min

3. 3.

   Meanwhile, heat a dry, medium-sized pot (with a matching lid) over a high heat

   Once hot, add the flaked almonds and cook for 2-3 min or until toasted and golden

   Tip: Watch them like a hawk so you don't burn them!

   Transfer the toasted almonds to a plate and reserve the pot

4. 4.

   Rinse the quinoa in a sieve under cold running water

   Add the quinoa to the reserved pot with 250ml cold water and bring to the boil over a high heat

   Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

   Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

5. 5.

   Combine the juice of 1/2 lemon and the oregano with 1/2 tbsp olive oil and a pinch of salt and pepper on a plate

   Add the chicken breasts and toss until coated

   Add the coated chicken breasts to the tray, over the roasting vegetables and drizzle over the remaining lemon and herb marinade

   Return the tray to the oven for a further 10 min

6. 6.

   Whilst everything is cooking, combine the Dijon mustard with the juice of the remaining lemon, cider vinegar, honey, 2 tbsp olive oil and a pinch of salt and pepper – this is your honey mustard dressing

7. 7.

   Once the chicken has been cooking for 10 minutes, drizzle the honey mustard dressing over everything and return the tray to the oven for a further 5-10 min or until everything is cooked and tender (no pink meat!)

8. 8.

   Slice the herby chicken finely

   Serve the roasted vegetables over the cooked quinoa and top with the sliced chicken

   Drizzle over all the remaining dressing and juices from the tin foil then garnish with the flaked almonds

   Enjoy!