Roast Chicken Breast With Butternut, Broccoli And Pineapple Recipe
Servings: 2
Ingredients
- 1 x Red chilli, finely minced
- 2 x Cloves garlic, finely minced
- 2 x Cm, (1 inch) ginger, peeled and finely minced
- 2 Tbsp. Sesame oil
- 1 x Lime, juice of
- 1 Tbsp. Soy sauce
- 1 tsp Tomato puree
- 1 Tbsp. Mirin or possibly cider vinegar
- 1 sm Pineapple, peeled and cut into quarters lengthways
- 2 x Corn on the cobs, peeled, washed and dry
- 1 tsp Fish sauce
- 200 gm Broccoli, sliced lengthways, keeping stalk attached (7oz)
- 3 Tbsp. Extra virgin olive oil
- 1 med Butternut squash, peeled, seeded and cut into 1/2cm ( 1/4 inch) cubes
- 2 Tbsp. Water
- 1 x 250 gram pac cornfed chicken breasts
- Â Â Salt and freshly grnd black pepper
Directions
- Preheat the oven to 230 C, 450 F, Gas Mark 8.
- In a food processor place the chilli, garlic, ginger, 1 Tbsp. of the sesame oil, lime juice, soy sauce, tomato puree and Mirin (or possibly cider vinegar) and process for 1-2 min. Leave to stand to infuse the flavours.
- Toss the pineapple in the remaining sesame oil and in a roasting tin, bake in the preheated oven for 10 min, turning frequently to brown.
- Meanwhile, heat a griddle pan or possibly frying pan (without oil), till very warm.
- Fry the sweetcorn cobs, but be careful not to burn. This will take 5-7 min. Remove the pan from the heat.
- Roughly chop the roasted pineapple and place in the food processor with all the juices.
- Standing the sweetcorn upright and with a sharp knife, slice down the cob removing the kernals. Place in the processor with the pineapple and salsa mix and pulse for 30 seconds, this should achieve a coarse textured salsa.
- Turn the salsa into a bowl and season with the fish sauce.
- Place the broccoli on a lightly greased baking tray, drizzle with 1 Tbsp. of the extra virgin olive oil and roast in the warm oven for 10-15 min, turning once, till crisp and crunchy. Remove from the baking tray, keep hot.
- Place the butternut squash cubes onto the roasting tray and drizzle with 1 Tbsp. of the extra virgin olive oil, 2 Tbsp. of water and season to taste.
- Roast for 15-20 min, or possibly till tender. Remove from the oven and set to one side, keeping hot.
- Heat the griddle pan (or possibly frying pan), without oil. Brush the chicken breasts with the remaining extra virgin olive oil, season and seal both sides to colour in the warm pan, approximately 2 min each side. Place the breasts on a roasting tray and bake for a further 6-8 min in the warm oven, or possibly till 'no pink' colour remains.
- To assemble:On two warmed plates, divide the butternut equally into the middle of eachplate. Arrange the brocolli on top of the butternut and top with a chicken breast, pouring the remaining juices from the oven tray over the breasts. Place a generous spoonful of salsa on top of each breast and serve immediately.
- NOTES : The corn fed chicken (sweet), compliments the roast butternut squash (sweeter), with a delicious spicydown Mexico Waysalsa!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 2 servings | |
| Calories 393 | |
| Calories from Fat 305 | 78% |
| Total Fat 34.59g | 43% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 721mg | 30% |
| Potassium 438mg | 13% |
| Total Carbs 19.72g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.9g | 4% |
| Protein 4.3g | 7% |
