Broad Stripe Butchers

Marinated Chicken in Lime and Ginger with Rocket and Pepper Salad

Serves 4
Created by Broad Stripe's chef

Grate the zest of the limes finely and squeeze out the juice. Mix with the honey, finely grated ginger, soy sauce and sunflower oil.
Pour the marinade over the seasoned chicken pieces and cover with cling film, refrigerate for 2 - 3 hours.
Place the Capsicums under a grill with 50ml olive oil, the crushed garlic and seasoning. Leave until the skins start to blister and darken. Place in a bowl and tightly cover with Clingfilm for 15 minutes.
Remove the chicken from the marinade and place in roasting tray. Cook the chicken in a pre heated oven (180c) for approximately 25 minutes
Peel the skin off the capsicums and thinly slice them.
Whisk the olive oil and champagne vinegar together, season.
Pick and wash the rocket, drain well.
Mix the rocket and peppers together (you may either peel chop and use the garlic, or discard depending on your preference), dress with the champagne dressing, place on plate.
Place on the portion of chicken and serve.

From £3.54

£1.34

184g pack - Serves 1

£5.40

800g pack - Serves 4