makes 2 servings
- 1 small butternut squash
- 60z sweet potato
- 2 x skinless chicken breasts
- 3 garlic cloves, chopped
- 1 tsp. cumin seeds
- handful of fresh sage, chopped
- handful of fresh parsley, chopped
- 1 tbsp. avocado oil
- 160g organic feta cheese
- sea salt and pepper
1) Pre-heat the oven to 200 degrees C.
2) Cut the butternut squash, sweet potatoes and chicken breast up into small pieces (e.g. 1/2 an inch cubed). Put them in a baking tray and add the oil, garlic, cumin, and fresh herbs. Mix together thoroughly, ensuring the oil coats all the food.
3) Cook in the oven for approximately 20 minutes. Whilst cooking, chop the feta into small cubes, just like the sweet potato and butternut squash.
4) Once the food is cooked, separate into two portions, and top with equal portions of the feta cheese.
Now remember that vegetable sources of vitamin A (in the form of precursor nutrients like beta-carotene) are not actually vitamin A in its true form. Carotenoids need to be converted into retinol (vitamin A), which is a pretty inefficient process. However, one of the main factors it relies upon is the presence of dietary fats. Therefore the oil and the cheese in this recipe can help push along this conversion, meaning you’re getting more “real” vitamin A than you would from eating the butternut squash / sweet potato alone.
Although nothing beats olive oil for taste, I often prefer to use avocado oil for cooking, and to increase variability of dietary fat sources.