BAKED CHICKEN, FENNEL, TOMATO & SQUASH

PREP + COOK TIME 55 MINUTES SERVES 2

1 medium fennel bulb (300g),

cut into wedges

1 tablespoon olive oil

2 x 150g single chicken breast fillets 125g trussed cherry tomatoes,

cut into 2 clusters

150g yellow patty pan squash, halved 1 teaspoon balsamic glaze 2 tablespoons fresh baby basil leaves 2 x 65g slices sourdough bread,

char-grilled

1 Preheat oven to 200°C/180°C fan. Line a small, shallow roasting pan with baking paper.

2 Place fennel in pan; drizzle with half the oil. Bake for 30 minutes or until it starts to turn golden.

3 Meanwhile, brush chicken with remaining oil; sprinkle with pepper. Cook chicken in a small non-stick frying pan over medium-high heat for 1 minute or until browned lightly. 4 Place tomatoes, squash and chicken in roasting pan with fennel. Return to oven; bake for a further 10 minutes or until chicken is cooked. 5 Serve chicken and vegies drizzled with glaze and sprinkled with basil. Accompany with bread.