how to make award winning Warm sugar snap pea salsa with chargrilled chicken

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm sugar snap pea salsa with chargrilled chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm sugar snap pea salsa with chargrilled chicken is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm sugar snap pea salsa with chargrilled chicken is something that I’ve loved my entire life.

Table of Contents


  • 4 (about 800g) chicken breast fillets, halved lengthways
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons olive oil
  • 4 short-cut bacon rashers, cut into 1cm pieces
  • 2 French shallots, finely chopped
  • 1 garlic clove, crushed
  • 1 large yellow capsicum, cut into 1cm pieces
  • 200g sugar snap peas, cut diagonally into 1cm pieces
  • 10g butter
  • 1 tablespoon chopped fresh mint


  • Step 1
    Combine chicken, lemon juice and 1 tablespoon olive oil in a large glass or ceramic bowl. Season. Cover and place in the fridge for 10 minutes to marinate.
  • Step 2
    Heat a barbecue grill or chargrill on medium-high. Cook the chicken, turning, for 6 minutes or until cooked through. Transfer to a plate. Cover with foil and set aside to rest.
  • Step 3
    Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Stir in the bacon for 3-4 minutes or until golden. Stir in the shallot and garlic for 2-3 minutes or until soft. Stir in the capsicum and sugar snap peas for 2 minutes or until tender crisp. Remove from heat. Stir in the butter and mint. Season with pepper.
  • Step 4
    Serve the chicken with the salsa.

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