Grilled chicken with capsicum salsa

Ingredients (4 servings):

• 3 medium orange sweet potato, peeled, sliced
• Olive oil cooking spray
• 2 teaspoons finely grated lemon rind
• ½ teaspoon cracked black pepper
• 2 tablespoons olive oil
• 4 (200g each) chicken breast fillets

For the capsicum salsa:

• 2 red capsicums
• 1 cup roasted pecans, chopped
• ½ cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove, crushed

Method:

1. Bring a saucepan of water to the boil over high heat. Add sweet potatoes. Cook for 8 minutes or until just tender. Drain. Pat dry. Place in a bowl.
2. Make capsicum salsa: Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook capsicums, turning occasionally, for 10 minutes or until skin blackens.
3. Place in a snap-lock bag. Stand for 5 minutes.
4. Peel capsicum and discard seeds. Roughly chop flesh. Combine capsicum flesh, pecans, parsley, oil, vinegar and garlic in a bowl.
5. Combine lemon rind, pepper and 1 tablespoon oil in a ceramic baking dish. Add chicken. Turn to coat.
6. Add remaining oil to sweet potato. Toss to coat.
7. Cook chicken and sweet potato for 5 to 6 minutes each side or until cooked through.
8. Serve with salsa.