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Crispy Skinned Chicken

Crispy Skinned Chicken

with Butternut Squash, Feta and Rocket

Balanced
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We love a good Chicken with Butternut Squash & Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 600 calories
Allergens:MilkSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

1 block(s)

Feta Cheese

(ContainsMilk)

2 unit(s)

Chicken Breast (skin on)

1 sachet

White Wine Vinegar

(ContainsSulphites)

1 bag(s)

Rocket

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2105 kJ
Energy (kcal)503 kcal
Fat26.0 g
of which saturates12.0 g
Carbohydrate24 g
of which sugars14.0 g
Dietary Fiber0 g
Protein45 g
Cholesterol0 mg
Salt1.32 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm wide lengths, then chop into 2cm chunks (no need to peel!)

2

Pop the squash onto a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. Toss together to coat in the oil, then roast in your oven until soft and golden, 30-35 mins.

3

Meanwhile, halve the red onion, peel and chop each half into five wedges. Break the feta into small pieces.

4

Heat a drizzle of oil in a frying pan on medium-high. Once the pan is hot, lay in the chicken breasts skin-side down and fry until the skin is golden, 5 mins. Turn and cook for 2 mins on the other side and remove from the heat. Season the chicken with salt and pepper while in the pan.

5

Once the butternut squash has been roasting for 15 mins, remove the tray from the oven and add the red onion. Mix around to combine everything together, then pop the chicken breasts on top (skin-side up). Roast for 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

6

Once everything is cooked, remove the tray from the oven and pop the chicken breasts onto a board to rest for 2 mins. Pop the white wine vinegar and rocket into a large bowl and mix together. Add in the squash, red onion and half the feta. Toss everything together. Serve in bowls. Thinly slice the chicken and serve on top with the remaining feta sprinkled all over. Enjoy!