- Preheat the oven to 200C/400F/Gas 6. Put the squash, fennel, onions and garlic in a roasting tin, drizzle with oil and sprinkle over the chilli flakes. Season and roast for 40 minutes until golden and tender.
- Meanwhile, put the chicken between two sheets of cling film and flatten with a rolling pin to a thickness of 5mm. Mix the ricotta with the lemon zest and thyme leaves. Season well, and spread over the chicken. Roll tightly into sausage shapes.
- Mist a large nonstick frying pan with cooking spray and place over a medium-high heat. Add the chicken and cook until just golden. Transfer to a roasting tin lined with a double length of foil. Fold the foil to create a parcel and bake for 25 minutes.
- Bring the vinegar to the boil in a small pan. Cook for 2-3 minutes until syrupy, then remove from the heat. When the veg is cooked, remove from the oven. Squeeze the roasted garlic flesh from the skins and toss through the vegetables with the balsamic syrup. Cut the chicken into slices and serve with the vegetables.
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