Pan-fried Chicken with Sweet Peppers
125ml extra virgin olive oil
340g mini chicken breast fillets
185g jar chargrilled sweet red peppers
100g large pitted black olives
juice from 1 lemon
1 pack fresh mint
For serving:
110g of couscous or if you need wheat and gluten free you could serve with rice.
1) Prepare the couscous or rice according to the packet instructions.
2) Heat 2 tablespoons of the oil in a large frying pan and add the chicken fillets. Cook them for 10minutes, turning occasionally, until the are golden brown.
3) Now reduce the heat, and add the peppers with the juices from the jar. Add the olives, lemon juice, and remaining olive oil. Simmer for 6 or 7 minutes until the chicken is completely cooked through.
4) Roughly chop the mint and stir some of it in, reserving some for garnish.
5) When the couscous / rice is ready, stir in 1-2 tablespoons of the chicken juices to add flavour.
Serve with the mint garnish.
ShareThis
Post to Twitter
The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.