Balsamic chicken with tomatoes on roasted butternut squash rice

1. Method

2. Preheat oven to 200c or 400f
Place the chopped butternut squash in a roasting tin, spray with olive oil spray and a sprinkling of paprika, and toss to coat. Place in the oven and roast until caramelised and softened.
Cook the cup of rice as instructed on the packet.
Spray a frying pan with non stick spray, add the chicken and cook until browned, remove from pan and set aside. Add the onion, garlic, peppers and tomatoes and a little of the stock, fry until softened.
Return the chicken to the pan with the vegetables, and add the remaining stock, tomato puree, balsamic vinegar, basil and parsley.
Cook until the sauce starts to reduce and thickens and the chicken is cooked through but still tender.
When the butternut squash is ready, with it still in the roasting tin. Add the rice, and mix thoroughly.
Divide the rice mixture between two plates, and top with the chicken and vegetables.