Bursting with zinc-rich lean chicken, good for you garlic. Vitamin E, found in green leafy veg, such as watercress and spinach is a powerful anti oxidant that helps destroy germs.
COOK 30 MINS
4 chicken breasts
1tbsp peri peri seasoning
Juice of 1 lemon
1 butternut squash, deseeded and sliced
1 red and yellow pepper
2 garlic cloves, chopped
2tbsp olive oil
140g bag watercress and spinach
400g can chickpeas, rinsed and drained
For the dressing:
6 sun-blushed tomatoes, drained and chopped
3tbsp red wine vinegar
1 garlic clove
1tbsp balsamic vinegar
6tbsp extra-virgin olive oil
1/2tsp runny honey
1 Heat the oven to 200C, Gas 6. Put the chicken into a large roasting tin, sprinkle on the peri peri seasoning and squeeze over the lemon juice.
2 Add the butternut squash, peppers and garlic to the roasting tin. Drizzle over the olive oil and roast for 30 mins until chicken and vegetables beginning to char.
3 Meanwhile, make up the dressing; put the sun-blushed tomatoes, red wine vinegar, garlic, balsamic, vinegar, olive oil and honey in a blender, whiz together to combine.
4 Arrange watercress and spinach onto 4 large plates. Toss the chick peas into the roasted vegetables and chicken, then divide between the plates. Drizzle over the dressing, to serve.
Per serving: 551 cals. 28g fat (4g saturated), 32g carbs