Roasted vegetables with chicken and butter beans

🧂 Ingredients

• 2 tbsp rapeseed oil
• 1 medium butternut squash

  ((900g) deseeded and cut into chunks)
• 2 red onion

  (peeled and quartered)
• 2 red peppers

  (deseeded and cut into chunks)
• 1 medium courgette

  ((150g) cut into large cubes)
• 1 aubergine

  (cut into large chunks)
• 0.25 tsp pepper

  (to taste)
• 400 ml vegetable stock
• 400 g can butter beans

  (drained)
• 16 cherry tomatoes

  (halved)
• 125 g roast chicken
• 40 g pine nuts

Instructions

• 1 Preheat the oven to 200C (180 fan).
• 2 Throw the prepared vegetables into a large roasting tin. Drizzle the oil over
  the top and mix it all together.
• 3 Pour in the vegetable stock and season with pepper before roasting for 35-40
  minutes. Check it doesn't burn.
• 4 For the last 10 minutes, add the butter beans, chicken, cherry tomatoes and pine
  nuts.

Nutrition Info