Grilled Chicken with Tomato, Grilled Pepper and Olive Salad
Grilled Chicken with Tomato, Grilled Pepper and Olive Salad
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
Instructions
- 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.
Grilled Chicken with Tomato, Grilled Pepper and Olive Salad