Preparation time: 45 mins
Cooking time: 35 mins
2 chicken breasts
A few slices of pancetta or smoked bacon
1 tsp ground coriander
1 tsp of olive oil
1 clove garlic, crushed
1/2 a butternut squash, peeled and cut into small chunks
1 bag of raw baby spinach leaves
A large handful of cherry tomatoes, cut in half
3 tbs extra virgin olive oil
1 to 2 tbs balsamic vinegar
A small handful of toasted pinenuts (optional)
salt and pepper
Preheat the oven to Gas 7.
Place the butternut squash in a baking tray. Add the garlic and coriander and sprinkle with a little olive oil. Season with salt and pepper and mix well.
Wrap the chicken breast in the pancetta and place in the same tray with the squash.
Bake for around 25 mins then add the tomatoes to the tray and bake for another 10 mins.
Meanwhile make the dressing by mixing the olive oil and balsamic vinegar together. Place a large handful of spinach onto a plate and drizzle with some of the dressing. Mix to coat well.
Top the spinach with the roasted veg and chicken. Drizzle with the rest of the dressing and spinkle the toasted pinenuts on top.