Grilled Chicken with Tomato, Grilled Pepper and Olive Salad

  • Preparation 15 MIN
    Cooking 15 MIN
  • Servings 4


Chicken and Grilled Peppers



Chicken and Grilled Peppers

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. On a plate, coat the chicken with the oil and curry powder. Lightly oil the bell peppers.
  3. 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.


  1. 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.


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.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.