Pepper-crusted chicken with sugar snap peas and red pepper recipe
 1 tbsp olive oil, plus extra for drizzling1 chicken breast, skin scored1 tsp crushed black peppercorns 1 tbsp olive oil, plus extra for drizzling 1 chicken breast, skin scored 1 tsp crushed black peppercorns 1 tbsp olive oil, plus extra for drizzling½ red pepper, deseeded1 garlic clove, sliced100g/3½oz sugar snap peas, sliced1 tbsp soy sauce2 tbsp lemon juice1 lime, cut into wedges, to serve 1 tbsp olive oil, plus extra for drizzling ½ red pepper, deseeded 1 garlic clove, sliced 100g/3½oz sugar snap peas, sliced 1 tbsp soy sauce 2 tbsp lemon juice 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/400F/Gas 6.For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns.Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through.For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened.Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges.Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes.To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns. Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through. Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened. Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges. Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges. Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes. Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes. To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges. To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges.