Lime chicken with chickpeas, asparagus and yoghurt mint sauce

Babiche Martens

Ingredients

3	Limes, 1 sliced
2 Tbsp	Olive oil
1 Tbsp	Fresh thyme, chopped
200 g	Chickpeas, cooked (Main)
4	Chicken breasts (Main)
1 bunch	Asparagus, blanched (Main)
1 handful	Rocket leaves, for plating

Yoghurt mint sauce

½ cup	Greek yoghurt
2 Tbsp	Fresh mint, chopped
½	Limes, freshly juiced
¼ tsp	Salt

Directions

1. In a bowl, zest the two whole limes and squeeze the juice. Add sliced lime, thyme and oil and season with salt and pepper.
2. Cut 3 or 4 slits in the chicken. Place in the marinade, mix well and leave for at least 30 minutes.
3. Heat oven to 180C.
4. Remove chicken from marinade. Heat a frying pan and brown all over. Place into an ovenproof dish and add reserved marinade, chickpeas and asparagus.
5. Place in oven for 15 minutes, or until cooked through.
6. To make the sauce, combine yoghurt, mint, lime juice and salt.
7. Let chicken sit for a few minutes before cutting each piece into three.
8. Place a few rocket leaves on each plate, followed by chickpeas, asparagus and chicken. Drizzle with dressing.