Grilled chicken with capsicum salsa

Ingredients (serves 4)

1 medium orange sweet potato, peeled, sliced
4 medium kipfler potatoes, scrubbed, halved
olive oil cooking spray
2 teaspoons finely grated lemon rind
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
4 (200g each) chicken breast fillets

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


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.

Super Food Ideas - February 2008, Page 75
Recipe by Cathie Lonnie

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