Honey Roasted Winter Veg & Herby Chicken

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the Brussels sprouts in half

Peel and chop the red onion[s] into wedges

Line a tray with tin foil and add the halved sprouts, red onion wedges and butternut squash cubes

Drizzle with olive oil and a pinch of salt and pepper and give it a good mix up

Put the tray in the oven for an initial 10 min

Meanwhile, heat a dry, medium-sized pot (with a matching lid) over a high heat

Once hot, add the flaked almonds and cook for 2-3 min or until toasted and golden

Tip: Watch them like a hawk so you don't burn them!

Transfer the toasted almonds to a plate and reserve the pot

Rinse the quinoa in a sieve under cold running water

Add the quinoa to the reserved pot with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

Combine the juice of 1/2 [1] lemon and the oregano with 1/2 tbsp [1 tbsp] olive oil and a pinch of salt and pepper on a plate

Add the chicken breasts and toss until coated

Add the coated chicken breasts to the tray, over the roasting vegetables and drizzle over the remaining lemon and herb marinade

Return the tray to the oven for a further 10 min

Whilst everything is cooking, combine the Dijon mustard with the juice of the remaining lemon, cider vinegar, honey, 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your honey mustard dressing

Once the chicken has been cooking for 10 minutes, drizzle the honey mustard dressing over everything and return the tray to the oven for a further 5-10 min or until everything is cooked and tender (no pink meat!)