- 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
- 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.