Chargrilled pepper salad with spiced chicken
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This chargrilled pepper salad with spiced chicken is one of my go to weeknight dinners when I want something that tastes impressive but doesn't demand hours in the kitchen. The whole thing comes together in about 35 minutes, which means you can have it on the table on even the busiest evenings. I love how the warm spiced chicken sits on top of cool, smoky charred peppers and fresh herbs, creating this wonderful contrast of temperatures and flavors. The peppers are packed with vitamin C, which is brilliant for your immune system, and the lean chicken keeps things light and protein rich. Best of all, it's made from simple ingredients you probably already have at home, so there's no need for an elaborate shopping trip.
Ella x
Ingredients
- 380 gramschicken breast fillets((about 4))
- 1unwaxed lemon(zest and 1½ tbsp juice)
- 1onion(coarsely grated)
- ½ tsppaprika
- ½ tspground cumin
- 2 clove/sgarlic(crushed)
- 60 mlsolive oil
- ½ tspfine salt
- 180 gramsromano peppers
- 2red chillies
- 25 gramsflat leaf fresh parsley(pack flat leaf parsley, leaves roughly chopped)
- 25 gramsmint(pack mint, leaves roughly chopped )
- 2 clove/sgarlic(crushed)
- 2salad onion(salad onions, finely chopped )
- 1½ tsplemon juice
- 3 tbspolive oil
- 30 gramsblack olives(torn in ½)
- ½ tspfine salt
Detail level
Instructions
- 1
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).
- 2
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.
- 3
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.
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