Spiced chicken, lentil & squash salad
SERVES 4
Preheat the oven to 200°C, fan 180°C. Combine 2tsp ground cumin, 2tsp ground coriander and 1tsp ground cinnamon in a small bowl. Put the 4 chicken breasts into a plastic freezer bag, add half the spice mixture and season. Seal the bag then rub the spices into the chicken. Set aside for 10 mins. Put 600g butternut squash, cut into small cubes, and 1 sliced red onion in a large roasting tin, mist with calorie-controlled cooking spray, scatter over the remaining spice mixture and toss to coat. Season, then roast for 25 mins. Mist a large non-stick frying pan with cooking spray, set over a medium heat and cook the chicken for 10 mins, turning once, or until cooked through. Transfer to a board, and let rest for a few mins before cutting into thick slices. Combine 2 x 400g tins Puy lentils, drained, and roasted veg in a bowl then toss through 60g rocket and handful fresh flat-leaf parsley, roughly chopped. Divide between plates and serve topped with the sliced chicken.