New Chicken strips with pepper salad

Chicken strips with pepper salad

Ingredients for this

Chicken breasts (boneless, cut into thin strips) 500 gm
Bell peppers (medium sized, one each red and yellow) two
Capsicum one
Tomato (medium sized) one
Round slices of cucumber 4-5
Olive oil 1 tbsp
Pepper (coarsely ground) 1 tsp
Lemon juice 1 tsp
Salt to taste
A sprig of mint leaves or fresh coriander

how to make:-

Clean, wash and pat dry the chicken strips. Flatten a little with a heavy knife used sideways or a wooden mallet. Gently massage with lemon juice, sprinkle a little salt and keep aside for about half an hour. Wash the peppers and capsicum then cut into halves lengthwise. Remove the pith and slice into eight even-sized slices. Quarter or slice the tomato in wedges. Heat oil in a non-stick frying pan and cook the chicken breasts on medium heat for 15 minutes — seven and half minutes on each side. Sprinkle a few drops of olive oil, if required, to keep moist. Remove, drizzle with pepper and salt. Put the pepper and capsicum in the same pan just to glaze with olive oil and place on the chicken platter. Garnish with mint or coriander. Serve with tomato and cucumber medium slices and then enjoy with family
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