Preheat the griller to high. Quarter the capsicums, discarding the seeds, and put them, skin side up, on the griller rack. Add the chilli and grill for 15 minutes, or until the skins are blistered and brown, but not burnt. Turn the chilli over half way through.
Meanwhile, pour 2 teaspoons oil into a large bowl and the rest into a small salad bowl. Peel the garlic and crush 1 clove into each.
Add the chicken breasts to the larger bowl and turn in the oil until evenly coated. Season with pepper and put them, skin side up, on the griller rack alongside the capsicums. Grill for 7–8 minutes, until the skins are golden and blistered, then turn and cook for another 7–8 minutes.
When the capsicums and chilli are blistered, transfer to a bowl. Cover and put aside until cool enough to handle.
While the chicken finishes cooking, squeeze the juice from the half lime or lemon into the salad bowl, with salt and pepper to taste.
Peel the capsicums and dice the flesh finely. Peel, halve, seed and finely dice the chilli. Stir both into the dressing.
Serve the chicken on individual plates with the salsa alongside.
The salsa also goes well with grilled fish and can be made 1–2 days ahead and stored in the refrigerator.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C and E.
Anaheim chillies, if you can get them, have a mild heat and sweet aftertaste. Fat chillies are easiest to grill and grilling gives them a smoky flavour.