A salad like this one makes healthy eating a whole lot easier. Packed with roasted vegetables, feta and chicken it may not be totally sin free but it makes a cheap, easy and relatively healthy dinner in less than an hour and with barely any effort needed.
1 bag mixed leaves
1/2 block feta
2 red peppers
1/2 large butternut squash
2 chicken breasts
Chop the courgette and butternut squash as desired and add to a roasting dish with a large glug of olive oil, place in an oven at gas mark 8.
Cook for 25 minutes before adding peppers and onion, thickly sliced (onion can be diced or in rings)
At the same time, put chicken breasts in a hot dish and cover with 2 tbsps olive oil and the juice of 1 lemon
Check vegetables are not drying out every ten minutes, if so add a splash of stock or tbsp water
After a total of 55 minutes remove the vegetables and place aside to cool for 10 minutes
After cooking chicken for total of 30 minutes remove and place aside to cool
Chop feta, prepare leaves, place in large bowl
Chop/strip chicken into thick chunks, add to salad and top with roasted vegetables
Add dressing of choice (balsamic is good)