Squashed Chicken

Squashed Chicken

Ingredients:
4 skinless chicken breasts
2 butternut squashes, halved and de-seeded
2 gem squashes halved and de-seeded
4 medium tomatoes, halved
2 tbsp olive oil

Directions:
A pinch of cinnamon
A large handful of torn fresh cilantro
Method:
1. Preheat the oven to 350°F.
2. Sprinkle the butternut squash with a little cinnamon. Place them, along with the gem
squashes, on baking trays and drizzle all with half the oil. Leave them in the oven
to roast.
3. After 20 minutes drizzle the chicken breasts with the remaining oil and place on
another baking tray, along with the tomatoes, for at least 25 minutes.
4. When the chicken is done, remove everything from the oven. Take chunky scoops
of butternut and gem squash with a spoon, pile them on each plate with the
tomatoes and chicken and scatter plenty of fresh coriander over the dishes, then
serve.
Whole-wheat Crab Cakes
This is as healthy a version of crab cakes as you will ever find. Crab is a delicious
seafood which is bursting with protein and full of omega-3 fatty acids. Better still, it is
only 82 calories per 3 ounces and it tastes absolutely wonderful!
This recipe ups the fiber content by using whole-wheat breadcrumbs and serving a fresh
salad on the side. Don’t skip the squeeze of lime as it brings out the crab flavor
beautifully and adds a welcome dash of vitamin C.
To Make 6 Crab Cakes: