Grilled Chicken Breast with Potatoes and Marinated Bell Peppers

Ingredients

• 4 bell peppers
• olive oil (for brushing)
• 800 g small potatoes (mostly waxy)
• 4 chicken breast fillets
• 1 onion
• 3 tbsp olive oil
• chili powder
• Salt
• pepper (ground)
• 40 g honey

Instructions

1. 1.

   Wash the potatoes thoroughly and cook them with skins on for about 20 minutes, then drain and let them cool.

2. 2.

   If desired, halve the chicken breast fillets and make a butterfly cut to create thinner steaks.

3. 3.

   Peel and dice the onion. Heat olive oil in a pot, sauté the onions, season with salt, pepper, and chili powder, then add honey and stir until it becomes liquid at low heat.

4. 4.

   Preheat the oven to grill mode. Brush a deep baking sheet (or skillet) with oil.

5. 5.

   Brush the chicken breasts with the glaze just before grilling, place them on the sheet, and grill for 10–20 minutes, turning frequently.

6. 6.

   Meanwhile, clean the bell peppers, cut into pieces, brush with oil, lay them on the sheet, and grill both sides for 5 minutes.

7. 7.

   Similarly brush the potatoes with a little oil, season, and roast to your liking.