One Tray Spicy Chicken Breast With Pineapple Salsa And Mayo

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

Add the chopped potato, pepper to a baking tray with a drizzle of olive oil, half your peri peri spice mix (save the rest for later!), 1 tsp [1 ½ tsp] [2 tsp] sugar and a generous pinch of salt

Put the tray in the oven for an initial 10-12 min or the vegetables are starting to soften

While the vegetables cook, coat your chicken breast portion[s] with a drizzle of olive oil and season with a pinch of salt and the remaining peri peri spice blend

After 10 min, remove the tray from the oven and arrange the seasoned chicken breast portion[s] so they are on top of the vegetables

Return the tray in the oven for a further 18-20 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender – this is your one tray spicy roast chicken breast

Meanwhile, drain your pineapple (save the juice!) and chop finely

Season the chopped pineapple with a pinch of salt and pepper and a drizzle of olive oil and toss together until fully combined – this is your pineapple salsa

Add your mayo and jerk paste (can't handle the heat? Go easy!) to a bowl with 1 tbsp [1 ½ tbsp] [2 tbsp] reserved pineapple juice and a pinch of salt and stir it all together – this your jerk mayo