Boil some water in a pan and add the broccoli and butternut squash, cooking until soft. Drain the broccoli and butternut squash and mix through the mustard seed, basil, lemon juice, ground toasted fennel seeds and the apple.
Mix the breadcrumbs with some of the lemon zest, flour, cumin salt and water to make a coating for the chicken. Roll the chicken breast fillet in the breadcrumb mix and fry over a medium heat on both sides until cooked through.
For the peas, boil them for a few minutes, cool and drain then fold them through the yoghurt, basil, lemon juice, salt and olive oil, mashing the peas with a fork as you mix.
Serve the butternut squash and broccoli with the breaded chicken and mashed peas and yoghurt mixture on the side.
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