Preheat your oven to 220°C. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop it widthways into 1cm wide slices, then chop into 1cm chunks (no need to peel). Lay on a baking tray, drizzle with oil, salt and pepper. Toss to coat, then spread evenly and roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway through cooking.

Meanwhile, peel and grate the garlic (or use a garlic press), set aside. Zest and halve the lemon. Put the ground coriander and lemon zest in a large bowl with a pinch of salt and pepper and a drizzle of oil. Mix to combined, then add the chicken breasts to the bowl. Toss to coat in the mixture and then set aside. IMPORTANT: Always wash your hands after handling raw chicken.

Heat a dry frying pan on high heat (no oil). Once the pan is hot, lay in the chicken skin side down and cook until the skin is nice and crispy, about 5-6 mins. Turn and cook for 2 mins on the other side, then transfer to a baking tray. Don't wash out your pan we'll use this later. Roast the chicken in your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When everything is about 6 mins from being ready, pop your frying pan back on medium high heat and add a splash of oil. Add the spring greens, a pinch of salt and pepper and stir fry until softened, 3-5 mins. Add the garlic to the greens, stir and cook for 1 minute. Remove from the heat.

Once the chicken and squash are cooked, remove from the oven and pop your chicken on a board to rest. Stir the squash through the greens either in your baking tray or frying pan - whichever is easiest!

Pop the mayo in a bowl and add a squeeze of lemon and a pinch of salt and pepper. Mix together. Thinly slice the chicken. Serve the squash and greens in bowls with the chicken on top and a dollop of lemony mayonnaise. Enjoy!