Grilled chicken with capsicum salsa

Grilled chicken with capsicum salsa

Ingredients (4 servings)

  • 3 medium orange sweet potato, peeled, sliced
  • olive oil cooking spray
  • 2 teaspoons finely grated lemon rind
  • ½ teaspoon cracked black pepper
  • 2 tablespoons olive oil
  • 4 (200g each) chicken breast fillets

Capsicum salsa

  • 2 red capsicums
  • 1 cup roasted pecans, chopped
  • ½ cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, crushed


Bring a saucepan of water to the boil over high heat. Add sweet potatoes. Cook for 8 minutes or until just tender. Drain. Pat dry. Place in a bowl.

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.

Combine lemon rind, pepper and 1 tablespoon oil in a ceramic baking dish. Add chicken. Turn to coat. Add remaining oil to sweet potato. Toss to coat.

Cook chicken and sweet potato for 5 to 6 minutes each side or until cooked through.

Serve with salsa.

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