Grilled Chicken with Tomato, Grilled Pepper and Olive Salad

Name: Grilled Chicken with Tomato, Grilled Pepper and Olive Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 chicken cutlets or boneless, skinless chicken thighs; 1 tbsp (15 ml) olive oil; 2 tsp curry powder (see note); 2 bell peppers, various colours, seeded and quartered; 1 lb (450 g) cherry tomatoes, various colours and sizes, halved; ⅓ cup (65 g) green or black olives, quartered; 3 tbsp flat-leaf parsley leaves; 3 tbsp roasted almonds, chopped; ½ shallot, thinly sliced; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) lemon juice; ¼ tsp ground sumac

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Preparation 15 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

Chicken and Grilled Peppers

4 chicken cutlets or boneless, skinless chicken thighs
1 tbsp (15 ml) olive oil
2 tsp curry powder (see note)
2 bell peppers, various colours, seeded and quartered

Salad

1 lb (450 g) cherry tomatoes, various colours and sizes, halved
⅓ cup (65 g) green or black olives, quartered
3 tbsp flat-leaf parsley leaves
3 tbsp roasted almonds, chopped
½ shallot, thinly sliced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
¼ tsp ground sumac

Preparation

Chicken and Grilled Peppers

Preheat the grill, setting the burners to high. Oil the grate.
On a plate, coat the chicken with the oil and curry powder. Lightly oil the bell peppers.
Grill the chicken for 4 minutes on each side or until cooked through. Set aside on a plate. At the same time, grill the bell peppers until tender. Set aside.

Salad

On a serving platter, spread out the tomatoes and grilled peppers. Sprinkle with the olives, parsley, almonds and shallot. Drizzle with the oil and lemon juice. Sprinkle with the sumac. Season with salt and pepper. Serve the grilled chicken with the salad.

Note

The curry powder can be replaced with Mediterranean spices such as Lebanese seven-spice powder, tajine spice blend or ras-el-hanout.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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