Pineapple Salsa Chicken

Steps

1. Preheat oven to 230°C. Line an oven tray (with a lip) with baking paper. Dice kumara 2cm. Place on one side of prepared tray, season and spray with oil. Pat chicken dry, cut in half lengthways and season. Spray chicken with oil, sprinkle over mango chicken spice and place on other side of tray. Roast kumara and chicken for about 10 minutes, or until chicken is cooked through.
2. While chicken and kumara cook, thinly slice first measure of chilli (remove seeds for less heat, if using) and set aside. Once chicken has finished cooking, remove from tray and set aside, covered, to rest. Toss kumara and return tray to oven to cook a further 4-6 minutes, until kumara is tender.
3. While kumara cooks, prepare pineapple salsa. Dice pineapple 1cm until you have about ½ cup worth; finely dice second measure of chilli (remove seeds for less heat, if using); very finely dice onion (if using); finely chop coriander. Add all pineapple salsa ingredients to a small bowl, toss to combine and season to taste.
4. Peel courgette into ribbons and thinly slice core. Thinly slice capsicum and add both to a medium bowl. Just before serving, add spinach and chilli dressing, toss to combine and season to taste.
5. Slice chicken, reserving any resting juices. Toss chicken and any resting juices with kumara on tray, along with chilli (if using). Season to taste.
6. TO SERVE place spinach salad onto a plate and top with chicken and chilli kumara. Spoon over pineapple salsa.