Pineapple Salsa Chicken

Steps

1. Preheat oven to 230°C. Line an oven tray (with a lip) with baking paper. Prepare lemon. Pat chicken dry and cut in half lengthways. Toss all chicken ingredients on prepared tray, season and move to one side. Dice kumara 2cm and toss with oil on other side of tray. Season chicken and kumara and roast for 13-15 minutes, until chicken is cooked through. While chicken and kumara cook, thinly slice chilli (remove seeds for less heat, if using) and spring onion.
2. Once chicken is cooked, remove from tray and set aside, covered, to rest. Toss kumara and return tray to oven to cook for a further 8 minutes, until kumara is tender.
3. While kumara cooks, prepare mango salsa. Using a sharp knife, peel mango and slice off cheeks. Dice mango flesh 1cm; finely dice chilli (remove seeds for less heat, if using); finely chop coriander. Add all mango salsa ingredients to a medium bowl, toss to combine and season to taste.
4. In a medium bowl, whisk olive oil, lemon zest and juice, mustard and honey. Peel carrot and courgette into ribbons and thinly slice cores. Add, along with spinach to bowl with dressing. Just before serving, toss and season to taste.
5. Slice chicken, reserving any resting juices. Toss chicken and resting juices with kumara on tray, along with chilli (if using) and spring onion. Season to taste.
6. TO SERVE place spinach salad onto plates and top with chicken and chilli kumara. Spoon over mango salsa.