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    Lunch on the Beach - Sizzling Chicken and Peppers

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    Lunch on the Beach - Sizzling Chicken and Peppers

    Just add a salad and crusty rolls for this easy outdoors recipe.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    • 6 chicken breast fillets
    • 2 cloves garlic, finely chopped
    • ½ x 180g jar Waitrose Sundried Tomato Paste
    • 1 tbsp olive oil
    • ½ pack fresh oregano, chopped
    • 4 Romano peppers, halved lengthways, deseeded and cut in half
    • 150g Mary Berry's Special Mustard Dressing
    • 2 tsp clear honey
    • Juice of 1 medium orange


    1. Preheat the barbecue. Slice each chicken fillet in half to make 2 thinner fillets. Mix the garlic with the tomato paste, olive oil and oregano. Season and spread over both sides of the chicken.
    2. Barbecue the chicken fillets for 6-8 minutes until they are thoroughly cooked with no pink meat. At the same time, barbecue the pepper pieces for about 5 minutes, turning them halfway through cooking.
    3. Blend the dressing with the honey and orange juice. Place the peppers and chicken on plates and serve with salad, such as Waitrose Crispy Salad, and the dressing.

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    Cook's tips

    Alternatively, cook this dish in a little oil in a frying pan over a small stove.


    Average user rating

    5 stars