• 12 New Potatoes (approx 250g)
  • 2 Pinches Sea Salt
  • 1/2 Butternut Squash (approx 500g)
  • 1/2 Red Onion
  • 1 Red Pepper
  • 1tsp Rapeseed Oil
  • 2 Chicken Breasts
  • 1tsp Paprika


  • Pre-heat oven to 200 degrees Celsius.
  • Dice the butternut squash, red onion, and red pepper.
  • Drizzle over the rapeseed oil and roast for 30-40mins.
  • Bring a saucepan of water to a boil, add the new potatoes plus two pinches of sea salt.
  • Boil dry so the salt clings to the skin of the potatoes. You can add a little more water as they are boiling if they haven’t cooked fast enough.
  • Sprinkle the paprika over the chicken breasts and roast for 20mins or until cooked through.
  • Serve!

Protein: 44g

Carbs: 44g

Fat: 5.2g

Calories: 523

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