Warm sugar snap pea salsa with chargrilled chicken

Method

• 1
  Combine chicken, lemon juice and 1 tablespoon olive oil in a large glass or ceramic bowl. Season. Cover and place in the fridge for 10 minutes to marinate.
• 2
  Heat a barbecue grill or chargrill on medium-high. Cook the chicken, turning, for 6 minutes or until cooked through. Transfer to a plate. Cover with foil and set aside to rest.
• 3
  Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Stir in the bacon for 3-4 minutes or until golden. Stir in the shallot and garlic for 2-3 minutes or until soft. Stir in the capsicum and sugar snap peas for 2 minutes or until tender crisp. Remove from heat. Stir in the butter and mint. Season with pepper.
• 4
  Serve the chicken with the salsa.