SPICED CHICKEN, LENTIL & SQUASH SALAD

Serves 4 ● Prep 5 mins V Cook 25 mins

● 2tsp ground cumin

● 2tsp ground coriander

● 1tsp ground cinnamon

● 4 x 165g skinless chicken breast fillets

● Salt and freshly ground black pepper

● 600g peeled butternut squash, cut into small cubes

● 1 red onion, thinly sliced

● Calorie-controlled cooking spray

● 2 x 400g tins of Puy lentils, drained

● 60g rocket

● A handful of fresh flat-leaf parsley, roughly chopped

Preheat the oven to 200°C/fan 180°C/gas 6. Combine the spices in a small bowl. Put the chicken into a plastic freezer bag, add half the spice mixture and season well with salt and black pepper. Seal the bag, then rub the spices into the chicken. Set aside to rest for 10 minutes.

Put the butternut squash and red onion in a large roasting tin and mist all over with cooking spray. Scatter with the remaining spice mixture and toss to coat. Season well, then roast for 25 minutes, or until the vegetables are tender.

Mist a large non-stick frying pan with cooking spray and set over a medium heat. Cook the chicken for 10 minutes, turning once, or until cooked through. Transfer to a board and allow to rest for 5 minutes. Cut into thick slices.

Combine the lentils and roasted veg in a bowl, then toss through the rocket and parsley. Divide between plates and serve topped with the chicken.