Thyme Chicken Breast & Herbed Butternut Squash
with Asparagus, Green Beans and Pesto Mayo Drizzle
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Mixed Herbs
100 grams
Asparagus
150 grams
Green Beans
2 unit(s)
British Chicken Breasts
32 grams
Pesto
(Contains Milk)
32 grams
Mayonnaise
(Contains Egg, Mustard)
1 sachet(s)
Dried Thyme
Not included in your delivery
1 tbsp
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (no need to peel). Cut into 2cm chunks.
Spread the butternut squash cubes out on a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat. Spread out in a single layer.
Roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, trim the bottom 2cm from the asparagus and discard.
Trim the green beans.
Next, heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, carefully add the chicken to the pan and sear for 5 mins on each side. Season with salt and pepper.
While the chicken cooks, mix the pesto with the mayonnaise and water (see pantry) in a small bowl. Season with salt and pepper.
Transfer the chicken to a lightly oiled baking tray. Coat in the dried thyme. Set the pan aside for later - no need to clean.
Roast on the top shelf of the oven until fully cooked, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.
Heat the frying pan used to cook the chicken on medium heat with a drizzle of oil.
Once hot, add the asparagus and green beans, and season with salt and pepper. Fry for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil.
Cook until tender, 4-6 mins, then remove from the heat and cover to keep warm if necessary.
Slice the chicken widthways into 1cm thick slices and fan out onto the plates.
Serve the herbed butternut squash alongside.
Share the asparagus and green beans between your plates and drizzle the pesto mayo over everything.
