Healthy chicken recipe: Roast chicken, beetroot and butternut squash with barley risotto

Barley makes a cheaper and lighter alternative to Italian risotto rice - and you can add all the liquid at once so you won't be glued to the stove.

Serves 4

Ingredients: 
250g beetroot, peeled and cut into 2cm cubes
500g butternut squash, peeled and cut into 2cm cubes
1 tbsp extra virgin olive oil for the roast veg
½ tbsp extra virgin olive oil for the roast chicken
½ tbsp extra virgin olive oil for the risotto
400g skinless and boneless chicken thighs
750ml reduced-salt chicken stock
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
175g pearl barley
100ml white wine 
100g rocket
3 tbsp grated parmesan, to serve

Method:

1. Heat the oven to 200°C. Pop the beetroot and squash on a roasting tray, drizzle with 1 tablespoon of the olive oil, toss to coat, then roast for 35–40 minutes until tender.
2. Meanwhile, arrange the chicken in another roasting tray in a single layer and drizzle with the other tablespoon of olive oil. Roast for 20–25 minutes until cooked through. Remove from the oven and keep warm.
3. Heat the stock in a medium saucepan over a high heat until almost boiling. Reduce the heat and cover the pan with a lid.
4. Meanwhile, heat the olive oil in a large, deep frying pan set over a medium heat. Add the onion and garlic and cook for 1 minute. Add the pearl barley, stir and cook for 1 minute. Add the wine and simmer until all the liquid evaporates.
5. Add the hot stock and bring to the boil. Reduce the heat and simmer gently, uncovered, for 30 minutes, or until the barley is al dente and the liquid is absorbed
6. Remove the pan from the heat then slice the chicken. Stir the roasted beetroot and squash into the risotto with the rocket, then top with the chicken, parmesan and black pepper.