Ingredients Jump to Instructions ↓

  1. 2 each of red, orange and yellow peppers olive oil

  2. 1 garlic clove, crushed

  3. 1 tbsp balsamic vinegar

  4. 1 to 2 tbsp sweet chilli sauce sea salt and black pepper

  5. 4 x 125 g chicken fillet

Instructions Jump to Ingredients ↑

  1. Halve the peppers and grill them on all sides for about 15 minutes or until the skin is black. Place in a plastic bag and allow to cool for about 10 minutes. Remove the skin, blot dry with kitchen paper and cut into thin strips. Heat 1 tbsp of oil in a frying pan, add the garlic and cook over a medium heat, stirring for 2 to 3 minutes. Add the peppers and cook for 2 to 3 minutes. Add the balsamic vinegar, sweet chilli sauce and seasoning. Cook for a further 2 to 3 minutes. Brush a griddle pan with olive oil and heat. Place the chicken on the pan and cook for 3 to 5 minutes, turn the chicken over and cook for a further 3 to 5 minutes. Serve with the relish.


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