2. Finely chop mint leaves. Combine with yoghurt, crushed garlic and 1/4 cup sweet chilli sauce. Season to taste with salt and pepper.
3. Heat a pan with oil over medium-high heat. Cook chicken breasts for 5-6 minutes on each side or until cooked through, season with salt and pepper. Set aside on a chopping board, keeping pan over medium heat (step 5).
4. While the chicken is cooking, halve cherry tomatoes, slice peppers and cucumber. Layer on a platter with spinach.
Peel and slice the pineapple.
5. Once chicken is ready, add sliced pineapple to pan with more oil (if needed). Season with salt and cook for 2-3 minutes each side until lightly caramelised.
6. Slice chicken breasts.
Chop pineapple and add to salad alternatively serve on the side along with roasted vegetables, salad and sauce.
Use the pineapple fresh if preferred.
Mint 1/2 bunch *
Natural yoghurt 1/3 tub (165g) *
Garlic 1 clove
Chicken breast fillets 600g
Cherry tomatoes 1 packet (200g)
Roasted peppers 1/2 jar *
Continental cucumber 1/2 *
Baby spinach 1/2 bag (100g) *
Pineapple 1/2 *
FROM YOUR PANTRY:
Oil (for cooking), salt, pepper, sweet chilli sauce