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Warm sugar snap pea salsa with chargrilled chicken
Warm sugar snap pea salsa with chargrilled chicken
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Lemony chicken dish with sweet, crisp sugar snap peas steals the show in salads, stir-fries, and salsas - perfect for barbecues.
Ingredients:
  • 4 (about 800g) chicken breast fillets, halved lengthways
  • 42.00 gm lemon juice
  • 27.30 gm 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
  • 20.00 ml chopped fresh mint
Instructions:
  • Mix chicken with zesty lemon juice and a touch of flavorful olive oil in a spacious glass or ceramic bowl. Season generously. Cover and let it chill in the fridge for 10 minutes to enhance the flavors.
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill the chicken, turning occasionally, for about 6 minutes until it is fully cooked. Place the cooked chicken on a plate, cover it with foil, and let it rest for a few minutes.
  • Heat the rest of the oil in a non-stick pan over medium heat. Cook the bacon until golden for 3-4 minutes. Add shallot and garlic, cooking until soft for 2-3 minutes. Toss in capsicum and sugar snap peas, cooking until tender-crisp for 2 minutes. Take the pan off the heat, then stir in the butter and mint. Season with pepper.
  • Present the chicken alongside the vibrant salsa for a burst of flavor.

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