Grilled chicken with capsicum salsa

Grilled chicken with capsicum salsa


Here is a quick and healthy dinner idea that will appeal to the family.

The ingredient of Grilled chicken with capsicum salsa

  1. 1 medium orange sweet potato, peeled, sliced
  2. 4 medium kipfler potatoes, scrubbed, halved
  3. olive oil cooking spray
  4. 2 teaspoons finely grated lemon rind
  5. 1/2 teaspoon cracked black pepper
  6. 2 tablespoons olive oil
  7. 4 (200g each) chicken breast fillets
  8. 2 red capsicums
  9. 1 cup roasted pecans, chopped
  10. 1/2 cup chopped fresh flat-leaf parsley leaves
  11. 2 tablespoons olive oil
  12. 1 tablespoon balsamic vinegar
  13. 1 garlic clove, crushed

The instruction how to make Grilled chicken with capsicum salsa

  1. Bring a saucepan of water to the boil over high heat. Add sweet potato and potatoes. Cook for 8 minutes or until just tender. Drain. Pat dry. Place in a bowl.
  2. Make capsicum salsa: Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook capsicums, turning occasionally, for 10 minutes or until skin blackens. Place in a snap-lock bag. Stand for 5 minutes. Peel capsicum and discard seeds. Roughly chop flesh. Combine capsicum flesh, pecans, parsley, oil, vinegar and garlic in a bowl.
  3. Combine lemon rind, pepper and 1 tablespoon oil in a ceramic baking dish. Add chicken. Turn to coat. Add remaining oil to potato mixture. Toss to coat.
  4. Cook chicken and potato mixture for 5 to 6 minutes each side or until cooked through.
  5. Serve with salsa.

Nutritions of Grilled chicken with capsicum salsa

calories: 689.754 calories
calories: 42 grams fat
calories: 5 grams saturated fat
calories: 23 grams carbohydrates
calories: 6 grams sugar
calories: 52 grams protein
calories: 118 milligrams cholesterol
calories: 97.5 milligrams sodium
calories: NutritionInformation

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