Herbed chicken with mint-pepper salsa

Prep 10 min
Plus Cooking time: 25 minutes
Makes 4 Servings



skinless, boneless chicken thighs
1/2 tsp
2 tbsp
red bell peppers, chopped
2 tsp
Dijon mustard
2 tbsp
1 tsp
1/4 cup
chopped fresh mint


  • Trim any excess fat from chicken and discard. Sprinkle with salt and season with fresh pepper.
  • Heat a large frying pan, preferably non-stick, over medium-high. Add 1 tsp oil, then peppers. Stir-fry until peppers soften, about 2 min. Remove from pan. Add 1 tbsp oil to pan, then chicken. Cook until lightly golden, 3 to 4 min per side. Transfer to a plate. Do not crowd pan. Work in batches if necessary.
  • Whisk remaining 2 tsp oil with Dijon, lemon juice and zest in a large bowl. Stir in peppers and mint until combined. Set aside.
  • Return chicken and juices to pan. Add 1/2 cup water. With a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Cover and simmer until chicken feels springy when pressed, 4 to 6 min. Transfer chicken to a platter and keep warm. Increase heat to high. Boil sauce until reduced, about 5 min. Pour sauce over chicken. Serve with salsa and French fries.

A little lemon zest and fresh mint liven up this weeknight staple in a flash.

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Calories 300, Protein 34 g, Carbohydrates 5 g, Fat 16 g, Fibre 1 g, Sodium 470 mg.
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