Roasted Chicken Breasts with Pineapple Salsa and Spiced Veg
Summer seems to have arrived, very briefly, here in the UK and for me that means I tend to fancy lighter evening meals and tropical fruits, not usually at the same time but this is the exception - delicious!
This dish is quick to prepare, packed full of fresh flavours and incredibly healthy so everyone should have it up their sleeve as a midweek meal! The chicken is simply roasted, the pineapple salsa adds freshness and the aromatic green veg bring the whole meal together - gorgeous!
Roasted Chicken Breasts with Pineapple Salsa and Spiced Veg
Serves 4
4 large chicken breasts
1 medium pineapple, peeled, cored and finely chopped
4 spring onions, finely chopped
sea salt and freshly ground black pepper
1 large red onion, halved then finely sliced
5cm piece fresh ginger, grated
3 garlic cloves, finely chopped
1 tbsp olive oil
2 courgettes, sliced
4 handfuls baby spinach
1 tsp ground cumin
1 tsp turmeric
1 tsp curry powder
1 tsp cinnamon
Preheat the oven to 200C/400F/Gas Mark 4. Place the chicken on a lined baking tray, season well with salt and pepper then roast for 20 minutes.
Meanwhile, combine the pineapple and spring onions in a small bowl with a good amount of black pepper then set aside.
Heat a large frying pan or wok over a medium-heat then add the oil. Stir fry the onion, ginger and garlic with a pinch of salt for around 5 minutes until the onion has softened. Add the courgette and continue to fry for 5-8 minutes until the courgette is soft too.
Add the baby spinach and all the spices. Mix well and stir fry until the spinach is wilted.
Place the vegetables in the centre of each plate, top with a chicken breast, then add a generous helping of the pineapple salsa on top.
This dish is quick to prepare, packed full of fresh flavours and incredibly healthy so everyone should have it up their sleeve as a midweek meal! The chicken is simply roasted, the pineapple salsa adds freshness and the aromatic green veg bring the whole meal together - gorgeous!
Roasted Chicken Breasts with Pineapple Salsa and Spiced Veg
Serves 4
4 large chicken breasts
1 medium pineapple, peeled, cored and finely chopped
4 spring onions, finely chopped
sea salt and freshly ground black pepper
1 large red onion, halved then finely sliced
5cm piece fresh ginger, grated
3 garlic cloves, finely chopped
1 tbsp olive oil
2 courgettes, sliced
4 handfuls baby spinach
1 tsp ground cumin
1 tsp turmeric
1 tsp curry powder
1 tsp cinnamon
Preheat the oven to 200C/400F/Gas Mark 4. Place the chicken on a lined baking tray, season well with salt and pepper then roast for 20 minutes.
Meanwhile, combine the pineapple and spring onions in a small bowl with a good amount of black pepper then set aside.
Heat a large frying pan or wok over a medium-heat then add the oil. Stir fry the onion, ginger and garlic with a pinch of salt for around 5 minutes until the onion has softened. Add the courgette and continue to fry for 5-8 minutes until the courgette is soft too.
Add the baby spinach and all the spices. Mix well and stir fry until the spinach is wilted.
Place the vegetables in the centre of each plate, top with a chicken breast, then add a generous helping of the pineapple salsa on top.
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