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Baked Chicken, Fennel, Tomato & Squash

SERVES 2 PREPARATION & COOKING 50 MINUTES

1 fennel bulb, trimmed, cut into wedges
1 tablespoon olive oil
2 x 150g chicken breast fillets
125g cherry tomatoes, cut into 2 clusters
150g yellow patty pan squash, halved
1 teaspoon balsamic glaze
2 tablespoons fresh basil leaves
2 x 65g slices sourdough bread, chargrilled

1. Preheat oven to 200°C. Line a small, shallow roasting pan with baking paper.

2. Place fennel wedges in pan and drizzle with half the oil. Bake for 30 minutes or until fennel starts to turn golden.

3. Brush chicken with the remaining oil. Season. Cook in a frying pan over medium-high heat for 1 minute or until browned lightly.

4. Add tomatoes, squash and chicken to roasting pan. Return to oven and bake for a further 10 minutes or until chicken is cooked through.

5. Drizzle chicken and vegetables with glaze, top with basil and serve with chargrilled bread.

Chilli Chicken with Pickled Cabbage & Cucumber

SERVES 2 PREPARATION & COOKING 30 MINUTES (PLUS REFRIGERATION)

1 ½ tablespoons rice wine vinegar
3 teaspoons water
1 ½ tablespoons white sugar
2 long red chillies, seeded