BeebRecipes.co.uk
Archive of BBC Food Recipes

Pepper-crusted chicken with sugar snap peas and red pepper

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns.

  3. Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through.

  4. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened.

  5. Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges.

  6. Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes.

  7. To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges.

Ingredients

For the chicken

  • 1 tbsp olive oil, plus extra for drizzling
  • 1 chicken breast, skin scored
  • 1 tsp crushed black peppercorns

For the sugar snap peas and red pepper

  • 1 tbsp olive oil, plus extra for drizzling
  • ½ red pepper, deseeded
  • 1 garlic clove, sliced
  • 100g/3½oz sugar snap peas, sliced
  • 1 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 lime, cut into wedges, to serve

Shopping List

Pepper-crusted chicken with sugar snap peas and red pepper

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!