Chicken sandwich with roasted peppers

Cut the peppers in half and remove the seeds. Place them on a baking tray, skin-side up, drizzle with a little olive oil, and bake at 220 °C for about 20 minutes, until their skins begin to brown. Transfer the roasted peppers to a bowl, cover with foil, then after 5 minutes, peel off their skins and cut them into smaller pieces.

Season the chicken breast with salt and pepper, then cook in a non-stick pan over medium heat for about 15-20 minutes, turning several times, until cooked through. Once cooked, let it rest, then slice thinly.

Boil the eggs until hard (approx. 9 minutes), then cool them in cold water, peel, and slice.