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Warm sugar snap pea salsa with chargrilled chicken

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 4 (about 800g) chicken breast fillets, halved lengthways
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons olive oil
  • 4 short-cut bacon rashers, cut into 1cm pieces
  • 2 French shallots, finely chopped
  • 1 garlic clove, crushed
  • 1 large yellow capsicum, cut into 1cm pieces
  • 200g sugar snap peas, cut diagonally into 1cm pieces
  • 10g butter
  • 1 tablespoon chopped fresh mint


  • 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.

Source: taste.com.au


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