Chargrilled pepper salad with spiced chicken

Name: Chargrilled pepper salad with spiced chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 380 g chicken breast fillets (about 4)

Marinate the chicken and make the pepper salad up to a day ahead, reserving the herbs to stir through to finish off before serving. Scatter over some crumbled feta, if liked. This is a delicious autumn meal for family or friends.

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Gluten freeHigh protein

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Plusmarinating + cooling + resting

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2 x 380g chicken breast fillets (about 4)

Marinade

1 unwaxed lemon, zest and 1½ tbsp juice
½ x 1 onion, coarsely grated
½ tsp paprika
½ tsp ground cumin
2 clove/s garlic, crushed
60ml olive oil
½ tsp fine salt

Pepper salad

2 x 180g packs Romano peppers
2 red chillies
½ x 25g pack flat leaf parsley, leaves roughly chopped
½ x 25g pack mint, leaves roughly chopped
2 clove/s garlic, crushed
2 salad onions, finely chopped
1½ tsp lemon juice
3 tbsp olive oil
30g black olives, torn in ½
½ tsp fine salt

Put the chicken breasts between 2 sheets of baking parchment and use a rolling pin to gently bash the meat until about ½cm thick. Transfer the chicken to a wide, shallow dish. In a bowl, mix together all the ingredients for the marinade with a good grind of black pepper, then pour over the chicken, turning to coat. Cover and chill for about 30 minutes (up to 4 hours).
Put a griddle pan over a high heat and, once smoking hot, add the peppers and chillies. Grill the chillies for about 8 minutes and the peppers for about 15 minutes, turning every couple of minutes until all sides are blackened and soft (if you don’t have a griddle pan, cook under a hot grill). Transfer to a bowl, cover and set aside. Once cool enough to handle, peel away and discard the skin, cut the peppers and chillies in ½ and remove the seeds. Cut the flesh into long, thin strips. Put in a large bowl along with all the remaining salad ingredients and some black pepper; mix well to combine.
Return the griddle pan to a high heat and, once hot, add the chicken. Cook for about 2 minutes on each side, or until cooked through, the juices run clear and no pink meat remains (as above, alternatively cook under a hot grill). Set aside to rest for 5 minutes, then serve with the pepper salad spooned on top.

Typical values per serving when made using specific products in recipe