Basil and red pepper topped chicken with a roasted butternut squash salad

1. Method

2. Preheat oven to 200c or 400f
Place cubed butternut squash in a oven proof dish, sprinkle with some paprika and a spray of Frylight/Pam and roast in the oven till soft and caramelised. (approx 40 mins).
Add the fresh basil, sweet red pepper paste and crushed garlic cloves to a Mortar and Pestle and grind into a mixed paste.
Place the chicken breasts into an oven proof dish, spread with the mixed paste, season with salt and pepper and add to the oven, half way through the butternut squash cooking time.
Divide the baby romaine leaves between two plates, add the roasted butternut squash and top with the chicken breasts.