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Delicious & Healthy Recipes

Grilled chicken with capsicum salsa

Ingredients

Ingredients (4 servings):

3 medium orange sweet potato, peeled, sliced

Olive oil cooking spray

2 teaspoons finely grated lemon rind

½ teaspoon cracked black pepper

2 tablespoons olive oil

4 (200g each) chicken breast fillets

For the capsicum salsa:

2 red capsicums

1 cup roasted pecans, chopped

½ cup chopped fresh flat-leaf parsley leaves

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 garlic clove, crushed

Instructions

Method:

Bring a saucepan of water to the boil over high heat. Add sweet potatoes. Cook for 8 minutes or until just tender. Drain. Pat dry. Place in a bowl.

Make capsicum salsa: Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook capsicums, turning occasionally, for 10 minutes or until skin blackens.

Place in a snap-lock bag. Stand for 5 minutes.

Peel capsicum and discard seeds. Roughly chop flesh. Combine capsicum flesh, pecans, parsley, oil, vinegar and garlic in a bowl.

Combine lemon rind, pepper and 1 tablespoon oil in a ceramic baking dish. Add chicken. Turn to coat.

Add remaining oil to sweet potato. Toss to coat.

Cook chicken and sweet potato for 5 to 6 minutes each side or until cooked through.

Serve with salsa.

December 09, 2021

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