Chicken Sandwich with Roasted Bell Pepper

Halve and deseed the bell pepper. Place skin-side up on a baking sheet, drizzle with a little olive oil, and roast at 220 °C for about 20 minutes until the skin blisters. Transfer the roasted bell peppers to a bowl and cover with cling film. After 5 minutes, peel off the skin and cut the bell pepper into strips.

Season the chicken breast fillets with salt and pepper. In a pan with a little olive oil, cook over medium heat for approx. 15-20 minutes until golden brown and cooked through. Let the meat rest briefly, then slice thinly.

Hard boil the eggs for approx. 9 minutes, quench in cold water, peel, and slice.