Roasted chicken breast with pineapple salsa on spiced vegetables

Roasted chicken breast with pineapple salsa on spiced vegetables

By
From
Digestion
Serves
1

This dish brings together several powerful anti-inflammatory ingredients into one simple, quick evening meal. You can now buy fresh pineapple prepared in small packs, which saves on time and waste.

Ingredients

Quantity Ingredient
1 large chicken breast
120g fresh pineapple, finely chopped
1 spring onion, finely chopped
sea salt
freshly ground black pepper
1 large red onion, halved, then sliced
3 cm piece root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 large courgette, sliced
2 handfuls baby spinach
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1/4 teaspoon ground cinnamon

Method

  1. Preheat the oven to 200°C. Place the chicken breast on a baking tray and bake for 20 minutes.
  2. Meanwhile, combine the pineapple and spring onion, add a little black pepper and mix well.
  3. Sauté the onion, ginger and garlic with a pinch of sea salt in the olive oil until the onion has softened. Add the courgette and continue to sauté for five to eight minutes, until the courgette is soft.
  4. Add the baby spinach and the spices. Mix well and sauté until the spinach wilts.
  5. Place the vegetables in the centre of the serving plate, top with the chicken breast, then add a generous helping of the pineapple salsa on top.

Note

  • Best for IBD.
Tags:
health
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