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.

Healthy Chicken Quick High Protein Sugar Snap Peas

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

22.1g

per serving

22.1 g total

Fat

42.5g

per serving

42.5 g total

Protein

34.8g

per serving

34.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

Fruits

Lemon Juice

piece

Lime

cut into wedges to serve

Meat

piece

Chicken Breast

skin scored

NutsSeeds

tsp

Black Peppercorn

crushed

clove

Garlic

sliced

OilsFats

Olive Oil

plus extra for drizzling

Olive Oil

plus extra for drizzling

Vegetables

0.5

piece

Red Pepper

deseeded

100

Sugarsnap Peas

sliced

Method

Preheat the oven to 200°C.

Sauté the pepper and garlic in oil for 2 minutes before adding peas, soy sauce, and lemon juice.

Steam the roasted pepper in a covered bowl, then peel and slice into wedges.

Drizzle the pepper with oil and roast on a baking sheet for 10 minutes.

Fry the chicken skin-side down for 10 minutes, then flip and cook until done.

Heat olive oil in a pan and rub the chicken with oil and crushed peppercorns.

Serve the chicken over the vegetable salad and garnish with lime wedges.