Good golly gosh, these are good! Roasty toasty butternut halves liberally sprinkled with oryxdesertsalt ’s heady Smoked Salt (have you 𝘴𝘮𝘦𝘭𝘭𝘦𝘥 this stuff?), piled high with a simple, flavourful chicken stirfry.  This is a sure fire way to keep the cockles warmed and your tummies filled this winter. 

You’ll need:

1 butternut

A few baby tomatoes (10 will do)

1 red pepper

1 red onion

1 cup of spinach

20g of dried cranberries

1 pack of Fensham’s chickenbreast fillets (2 fillets per pack)

Pinch of @oryxdesertsalt ’s heady Smoked Salt

Dash of pumpkin seeds

A couple of microgreens

How to:

Halve the butternut and scoop seeds out. Coat in olive oil and give a few generous grinds of smoked salt. Pop in oven on 200C for roughly 40 minutes, checking it doesn’t burn (but edges do brown.)

While keeping one eye on the butternut, let’s turn your attention to the chicken.  In a pan, seal 2 cubed Fensham’s chicken breasts in olive oil and chicken spice. Remove from the pan and set aside.

Slice up the baby tomatoes, red onion, red peppers and stir-fry on a medium heat.  Add in the spinach and dried cranberries once the veggies start smelling gooooood.  Throw in the partially cooked chicken for the last few minutes of stir-frying. 

Fill the butternut with your chicken and vegetable mix before returning it to the oven for 5 minutes on 180C.  Remove from the oven and garnish with microgreens, some pumpkin seeds and a dash of @oryxdesertsalt’s heady Smoked Salt.  Serve hot and enjoy.  Easy as that. 

Don’t forget that you can order your 𝗙𝗲𝗻𝘀𝗵𝗮𝗺’𝘀 𝗻𝗼𝗻-𝗚𝗠𝗢 𝗮𝗻𝗱 𝗺𝗲𝗱𝗶𝗰𝗮𝘁𝗶𝗼𝗻 𝗳𝗿𝗲𝗲 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 through our website store

Delivered weekly to your door 🐣

Buy now