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Pepper-Crusted Chicken with Sugar Snap Peas and Red Pepper

Pan-seared peppercorn chicken served over a sautéed salad of roasted red peppers and sugar snap peas with soy and lemon.

HealthyChickenQuickHigh ProteinSugar Snap Peas

Estimated Nutrition

Per Serving Total
Calories 612.4 kcals 612.4 kcals
Carbohydrates 22.1 grams 22.1 grams
Fat 42.5 grams 42.5 grams
Protein 34.8 grams 34.8 grams
Cook Time
25 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Soy Sauce
Fruits
30
ml
Lemon Juice
1
piece
Lime
cut into wedges to serve
Meat
1
piece
Chicken Breast
skin scored
NutsSeeds
1
tsp
Black Peppercorns
crushed
1
clove
Garlic
sliced
OilsFats
15
ml
Olive Oil
plus extra for drizzling
15
ml
Olive Oil
plus extra for drizzling
Vegetables
0.5
piece
Red Pepper
deseeded
100
g
Sugar Snap Peas
sliced

Steps

  • Preheat the oven to 200°C.
  • Heat olive oil in a pan and rub the chicken with oil and crushed peppercorns.
  • Fry the chicken skin-side down for 10 minutes, then flip and cook until done.
  • Drizzle the pepper with oil and roast on a baking sheet for 10 minutes.
  • Steam the roasted pepper in a covered bowl, then peel and slice into wedges.
  • Sauté the pepper and garlic in oil for 2 minutes before adding peas, soy sauce, and lemon juice.
  • Serve the chicken over the vegetable salad and garnish with lime wedges.