Butternut squash has just come into season, it's is an excellent source of immune-supportive vitamin A, so expect to see more of it on the menu this Autumn.

Serves: 2 | Cook Time: 25 mins | Calories: 473 | Type: Gluten-Free | Macros P: 46g / C: 30g / F: 22g


  • 2 x 180g free-range chicken breast
  • 400g butternut squash
  • 1 red onion
  • 1 avocado
  • 2 garlic cloves
  • 2 tsp harissa paste
  • 1 tsp smoked paprika
  • Handful of mint

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6.
  2. Peel the butternut squash and cut into 2cm cubes. Place the squash onto a baking tray, drizzle over 1/2 tbsp oil and toss to coat. Season with a pinch of sea salt and place in the oven for 15-20 mins, turning halfway through.
  3. Meanwhile, dice the red onion and crush or finely chop the garlic. Roughly chop the mint leaves. Slice the chicken into bite-sized pieces.
  4. Heat a frying pan over a medium heat with 1/2 tbsp oil. Add the chicken and cook for 5 mins until golden brown. Season with sea salt and black pepper then add the red onion, garlic and smoked paprika to the pan and cook for a further 5 mins until the chicken is cooked through.
  5. Then add the roasted squash, harissa paste and chopped mint to the chicken and mix well.
  6. Peel and de-stone the avocado and slice thinly.
  7. Serve the harissa chicken and squash on two warm plates alongside the sliced avocado.