Method
Pre heat oven to 180°C/350°F/gas mark 4
Mix all the marinade ingredients together in a deep dish and then marinate the chicken in the mixture for a minimum of an hour.
Meanwhile, cut the potatoes into wedges and the peppers into strips, toss them in a little oil in a roasting tin and season. Roast the vegetables on the top shelf of the oven for approx. 25mins or until cooked.
Meanwhile, fry off the chicken with a little oil until browned then cook on the middle shelf of the oven for 10 mins, ensuring it is cooked through.
Put the salad leaves into a serving bowl, add the roasted vegetables and chicken then pour over the juices from the cooked chicken pan. Mix well and serve warm with a ciabatta.
Serves: 4
Ingredients
- 4 Chicken breasts cut into strips
- 8 Medium sized potatoes
- 1 Red pepper
- 1 Yellow pepper
- Salt and pepper to season
- Salad leaves
- Oil
- For the marinade:
- Juice of ½ lemon (1 tablespoon)
- 1 tbsp Virgin olive oil
- 3 tbsp Sherry or white wine
- 1 Clove garlic crushed
- 4 dsp Tracklements Fresh Chilli Jam
