BBQ chicken with smoky-pepper salsa
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- Makes2 servings
Andreas Trauttmansdorff
Ingredients
2 red bell peppers
2 jalapenos
3 to 4 tbsp olive oil
4 skinless, boneless chicken breasts
1/2 cup shredded fresh basil
2 garlic cloves
2 tbsp olive oil
Instructions
Oil grill and heat barbecue to medium. Slice red and jalapeño peppers in half. Seed peppers. Lightly brush with oil, then generously brush oil over chicken. Sprinkle chicken and peppers with salt and pepper. Place on grill. Barbecue, with lid closed, until chicken is springy when pressed, 6 to 8 minutes per side, and peppers are lightly charred, 4 to 6 minutes per side. Remove peppers to a cutting board as each is done and place chicken on plates.
Finely chop peppers and place in a bowl. Stir in basil, garlic, oil and pinches of salt and pepper. Spoon over chicken.
Nutrition (per serving)
Calories 517, Protein 62.4g, Carbohydrates 9.9g, Fat 24.5g, Fibre 2.6g.
Grill and chop: two easy steps to this healthy, fresh-tasting end-of-season entree.
Great Toppings
Sprinkle dish with
* feta cheese
* sliced almonds
* snipped chives
How to switch up dish
* Instead of basil, use fresh coriander.
* Instead of olive oil, use zesty Italian salad dressing.
* Instead of salt and pepper, use Montreal chicken spice or lemon-pepper seasoning.
