Recipe: Grilled chicken salad

Ingredients	Product	Product Image
1 Chicken Breast	600g Kenchic Boneless Chicken Breast - KSh 810
1 teaspoon Garlic paste	170 g Generic Organic Garlic Paste - KSh 350
1 Cucumber, sliced	1 kg Fresh Local Cucumber - KSh 110
1/2 Lemon	1Kg Fresh Imported Lemons - KSh 399
2 Tomatoes,sliced	400 g Santa Maria Peeled Tomatoes - KSh 139
1/4 Yellow Capsicum	1 kg Fresh Red Capsicum - KSh 200
1/4 Red Capsicum	1 kg Fresh Red Capsicum - KSh 100
1/4 Green Capsicum	1 kg Fresh Red Capsicum - KSh 100
1 hand full of Rocket	1/2 Kg Fresh rocket Leaves - KSh 70

STEP 1: HEAT AN 1/8 CUP OF OLIVE OIL IN A HOT PAN AND COOK YOUR CAPSICUM FOR 15 MINUTES ON HIGH HEAT, SEASON EVENLY AND ALLOW TO CHAR SLIGHTLY.
STEP 2: CREATE A SMALL PART FOR THE CHICKEN BREATS ON THE PAN, AND PAN FRY ONE SIDE FOR 10 MINUTES.
STEP 3: AFTER THESE 10 MINUTES ADD THE GARLIC PASTE ON THE PEPPERS AND TOAST.
STEP 4: REMOVE CAPSICUM CAREFULLY, TURN THE CHICKEN BREAST, IN THE SAME PAN POUR 1/4 CUP OF WATER AND ALLOW TO COMEPLETELY EVAPORATE TURNING YOUR CHICKEN AFTER EVERY 5 MINUTE.
STEP 5: PLACE YOUR CUCUMBER AND TOMATO SLICES ON ONE SIDE AND YOUR ROCKET DOWN THE MIDDLE AND YOUR PAN FRIED CAPSICUM AT THE END.
STEP 6: PLACE YOUR CHICKEN IN THE MIDDLE AND SQUEEZE OVER LEMON JUICE AND SERVE.

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