1 tbs olive oil
1/2 bunch coriander/cilantro, roughly chopped
1 red chilli, halved
1 lemon, used for lemon juice
1 yellow capsicum/bell pepper, cut into lengths of 8
2 small boneless skinless chicken breasts, 160-200 grams each, sliced diagonally to make two thinner fillets from each. This would also work with boneless chicken thighs.
Mix olive oil, coriander, chilli and lemon, add a teaspoon salt to season, in a food processor.
Keep half of the mix to the side, and put the other half in a bowl with the chicken, these are your marinade ingredients. Marinate for at least an hour, but this still works well done straight away if you are short on time.
Grill the capsicum – heat a grill pan (aim for those grill grates!), BBQ or fry pan to a medium-high heat and place the capsicum on the pan. Grill firstly to get some colour on the edges, and then reduce to medium heat. Cook for around 10 minutes until they soften, but not too much! I love those grill marks!
Set capsicum aside, pat with a paper towel if needed and keep warm, at room temperature.
Pan fry the chicken on the medium heat of the gas grill pan or bbq, and cook for around 5-6 minutes each side, until cooked through. This depends on the thickness of the chicken breast you have and how you sliced them. Remove chicken.
Place chicken onto the bed of capsicum to serve.