Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel).

Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread them out in a single layer. When hot, roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.

Meanwhile, halve the red onion, peel and chop each half into five wedges. Crumble the feta into small pieces.

Heat a drizzle of oil in a frying pan on high heat. Lay the chicken in the pan skin-side down, season with salt and pepper. Fry until golden, 3-4 mins. Turn it, cook for another minute. IMPORTANT: Wash your hands after handling chicken and its packaging.

Once the butternut squash has been roasting for 15 mins, remove the tray from the oven and add the red onion. Mix around to combine everything together, then pop the chicken breasts on top (skin-side up). Roast for 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Once everything is cooked, remove the tray from the oven and pop the chicken breasts onto a board to rest for 2 mins. Pop the balsamic vinegar and oil (see ingredients for amount) into a large bowl, mix to combine, toss the rocket into the balsamic dressing. Add in the squash, red onion and half of the feta. Toss everything together and serve in bowls. Thinly slice the chicken and serve on top with the remaining feta sprinkled all over. Enjoy!