Serves 4
• 3 limes, 1 sliced
• 1 Tbsp chopped thyme
• 2 Tbsp olive oil
• Salt and freshly ground pepper
• 4 chicken breasts
• 200g cooked chickpeas
• 1 bunch asparagus, blanched
• Handful of rocket leaves, for plating
• Yoghurt mint sauce
• ½ cup natural Greek yoghurt
• 2 Tbsp chopped mint
• Juice of ½ lime
• ¼ tsp salt
1. In a bowl, zest the two whole limes and squeeze the juice. Add sliced lime, thyme, oil, 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.