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🍽️ Lemon Chicken with Roasted Pepper and Radicchio Salad

330 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 2 large red bell peppers
• 2 large yellow bell peppers
• 2 elongated radicchio heads (di Treviso)
• 12 anchovies
• 2 tbsp pickled capers
• olive oil
• juice of one lemon
• balsamic vinegar
• salt
• pepper (from the mill)
• 3 tbsp chopped basil

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the fillets generously with salt and black pepper.
4. 4. Add the juice of half a lemon and two tablespoons of oil.
5. 5. Mix everything well so that the meat is evenly coated.
6. 6. Let the marinade infuse overnight in the refrigerator.
7. 7. Wash the bell peppers under running water.
8. 8. Dry the peppers with a cloth.
9. 9. Switch the oven to the grill function and preheat it to the highest setting.
10. 10. Place the bell peppers on a baking sheet.
11. 11. Roast them under the hot grill until the skin blisters in some places.
12. 12. Turn the peppers once so they brown evenly.
13. 13. Remove the peppers from the oven and let them cool for a moment.
14. 14. Peel the browned skin off the bell peppers.
15. 15. Cut the peppers in half lengthwise.
16. 16. Remove the white core and seeds.
17. 17. Cut the pepper halves into rough quarters.
18. 18. Heat two tablespoons of oil in a large pan over medium heat.
19. 19. Add the pepper quarters to the hot pan.
20. 20. Place a lid on the pan.
21. 21. Steam the peppers for 5 to 6 minutes.
22. 22. Turn the pieces repeatedly in between.
23. 23. The peppers should still have a slight bite.
24. 24. Remove the pan from the stove and let the peppers cool down.
25. 25. Separate the leaves from the head of the radicchio.
26. 26. Wash the leaves in a bowl of water.
27. 27. Spin the vegetables in a salad spinner or pat them dry.
28. 28. Rinse the anchovy fillets under cold water.
29. 29. Pat the anchovies dry with a cloth.
30. 30. Rinse the capers under cold water.
31. 31. Pat the capers dry as well.
32. 32. Pick the fresh basil leaves off the stems.
33. 33. Add the cooled radicchio and pepper quarters to a large bowl.
34. 34. Add the anchovies and capers.
35. 35. Add the basil leaves.
36. 36. Season the salad with salt and black pepper.
37. 37. Add five tablespoons of olive oil to the bowl.
38. 38. Add three tablespoons of balsamic vinegar.
39. 39. Mix all ingredients carefully but thoroughly.
40. 40. Heat a grill pan or a cast-iron pan on the stove.
41. 41. Place the marinated chicken breast fillets in the hot pan.
42. 42. Fry the fillets on the first side until golden brown.
43. 43. Turn the fillets and fry them on the other side until golden brown.
44. 44. Remove the chicken breast from the pan and let it rest for a moment.
45. 45. Cut the fillets into wide strips.
46. 46. Distribute the pepper and radicchio salad onto the plates.
47. 47. Place the chicken strips on top of the salad.
48. 48. Garnish the dish with fresh herbs of your choice.
49. 49. Serve the chicken with the salad immediately while warm.

Nutrition per serving

• kcal: 330
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 10 g