1 small butternut squash peeled, deseeded and cubed
1 small aubergine, cubed
2–3 spring onions chopped
1 tbsp. olive oil
4 tbsp. oat bran (or blitz your own oats in a blender to create crumb consistency)
4 tbsp. desiccated coconut
Zest of 1 lime
Salt and freshly ground black pepper
4 skinless chicken breasts
1 egg beaten
3–4 tbsp. of red Thai curry paste
Handful of fresh coriander
Pre heat the oven to 180°C/350°F/gas mark 4.
Add the sweet potatoes, squash, aubergine, spring onions and olive oil to a baking tray (one large enough for them to form a single layer) and toss until fully coated in the olive oil before roasting for 30 minutes.
Stir halfway through cooking.
Whilst they cook mix the oat bran, coconut, lime zest, salt and pepper on a plate, dip the chicken breast in the beaten egg before pressing onto the crumb mixture, coating fully and shaking off the excess.
Stir the curry paste in with the roasted veg before nestling the chicken breasts on top and return to the oven to cook for a further 25–30 minutes or until the chicken is cooked through.
Top with fresh coriander and serve with a side salad.