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Oven-baked chicken with hummus mash
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Love hummus? Add some to your mashed potatoes for a fresh twist to serve with our delicious and juicy baked chicken, which you can have as a quicker alternative to your traditional roast chicken dinner
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Serves: 4
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Prep time: 10 mins
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Cooking time: 30 mins
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Total time: 40 mins
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
- 1 butternut squash, skin washed
- 4 chicken breast fillets
- 3 tbsp chilli infused or extra virgin olive oil
- 1tsp fennel seeds, lightly crushed
- salt and freshly ground black pepper
- 500g new potatoes, halved if large
- 4 spring onions, sliced
- 200g pot hummus
Method
- Preheat the oven 200C/Fan 180C/ Gas Mark 6. Halve the butternut squash and scoop out the seeds. Cut the flesh (it doesn’t need peeling) into large slices.
- Place these in a large roasting tray. Add the chicken breasts, olive oil, fennel seeds and seasoning and turn to coat.
- Roast for 30-35 mins or until the chicken is golden and cooked through.
- Whilst the chicken roasts, cook the potatoes in boiling salted water for 20 mins or until tender when tested with fork.
- Drain then return to the pan. Lightly crush the potatoes with a fork.
- Add the spring onions, parsley and two thirds of the hummus and mix well.
- Serve the chicken and roasted squash on a bed of hummus mash with the remaining hummus and salad leaves to garnish.
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Nutritional information per portion
- Calories 542(kcal)
- Fat 24.0g
- Saturates 3.5g
- Sugars 11.6g
- Salt 1.3g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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