Chicken with assorted roast vegetables

Ingredients:

1 chicken breast per person
4 asparagus steams per person
300g sliced butternut squash
1 pepper
200g mushrooms
2 chopped chillies
olive oil
seasonings of your choice (salt, pepper, cayenne pepper, chilli, oregano etc)

Recipe:

1. Rub the chicken breasts with the chopped chillies and olive oil, and bake in foil parcels for 30-40 mins at 180 degrees.
2. Season the butternut squash, peppers and mushrooms and roast for 30 mins at 180 degrees.
3. 10 minutes before serving, season and bake the asparagus spears, laying them side by side in a baking dish.
4. Serve with a drizzle of chilli oil, or an alternative dressing of your choice.