Ingredients

• 1 tbsp olive oil
• plus extra for drizzling
• 1 chicken breast
• skin scored
• 1 tsp crushed black peppercorns
• 1 tbsp olive oil
• plus extra for drizzling
• ½ red pepper
• deseeded
• 1 garlic clove
• sliced
• 100g/3½oz sugar snap peas
• sliced
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• 1 lime
• cut into wedges
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the chicken
• heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil
• then rub the skin with the crushed peppercorns.
• Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side
• or until completely cooked through.
• For the sugar snap peas and red pepper
• drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes
• or until softened.
• Remove the pepper from the oven
• place into a bowl and cover the bowl with cling film. After 3-4 minutes
• remove the cling film
• peel the skin off the pepper and cut into wedges.
• Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas
• soy sauce and lemon juice and cook for a further 1-2 minutes.
• To serve
• place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges.