Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with foil.
Put one chicken breast on a chopping board and use a knife to cut in 1/2 horizontally, creating two flat, thin chicken pieces. Repeat with the other breast.
Put the four chicken pieces onto the baking tray, season and drizzle over the peri-peri sauce. Roast for 15 minutes until the chicken is cooked through.
For the peas, heat the oil in a frying pan and add the onion, garlic and a pinch of salt. Cook gently for 10 minutes until translucent, then add the peas and 1 tbsp of boiling water. Simmer for 2-3 minutes until the peas are just cooked, then crush lightly with a fork. Sprinkle in the chilli and mint, stir and keep warm.
Add a slice of pepper to the top of each piece of chicken, followed by the mozzarella slices. Put back into the oven for 5 minutes until the mozzarella is melted.
Divide the peas between 2 plates, then put one chicken piece on the plate with another on top to make a stack. Serve with dressed rocket.