Sliced chicken with grilled pineapple

Poultry
30 Min
very easy
4 People
Rating starstarstar_borderstar_borderstar_border
Grilled chicken breasts, sliced and served with caramelised pineapple, roasted veggies, salad and sauce.
1. Set oven to 220 degrees C. Trim carrots and slice potatoes. Toss on a lined oven tray with oil, salt and pepper. Roast for 20 minutes or until golden and tender.

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.

NOTES:
Use the pineapple fresh if preferred.
Dutch carrots 1 bunch
Potatoes
 400g
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