BBQ Honey Lime Chicken and a Chickpea and Nectarine Salad

Peel and finely slice shallots. In a small bowl or jar combine shallot with red wine vinegar, sugar and 2 tbsp of water. Set aside to pickle. Slice cucumber. Cut nectarines into thin wedges. Pick and finely chop mint and basil leaves, discarding stems. Zest lime. Finely dice chilli, remove seeds if you prefer less heat.

In a small bowl, mix together 3tbsp of olive oil, lime zest and juice (to taste), most of the basil and mint, honey Dijon and chilli (to taste). Mix well and adjust seasoning with salt and lime juice.

Pat the chicken dry. Use 2 tsp of dressing to coat chicken and season with salt and pepper. Add a drizzle of oil to each piece of chicken to prevent sticking while cooking. Place chicken on BBQ or griddle pan. Cook for 4-5 minutes each side, or until cooked through.

Slice chicken. Drain and rinse chickpeas. Divide rocket, chickpeas, cucumber, pickled onions (to taste) and nectarines between plates and dress with remaining honey, lime, chilli dressing. Top with chicken, any remaining mint, basil, lime and chilli. Enjoy!

Peel and finely slice shallots. In a small bowl or jar combine shallot with red wine vinegar, sugar and 4 tbsp of water. Set aside to pickle. Slice cucumber. Cut nectarines into thin wedges. Pick and finely chop mint and basil leaves, discarding stems. Zest lime. Finely dice chilli, remove seeds if you prefer less heat.

In a small bowl, mix together 4tbsp of olive oil, lime zest and juice (to taste), most of the basil and mint, honey Dijon and chilli (to taste). Mix well and adjust seasoning with salt and lime juice.

Pat the chicken dry. Use 2-3 tsp of dressing to coat chicken and season with salt and pepper. Add a drizzle of oil to each piece of chicken to prevent sticking while cooking. Place chicken on BBQ or griddle pan. Cook for 4-5 minutes each side, or until cooked through.

Slice chicken. Drain and rinse chickpeas. Divide rocket, chickpeas, cucumber, pickled onions (to taste) and nectarines between plates and dress with remaining honey, lime, chilli dressing. Top with chicken, any remaining mint, basil, lime and chilli. Enjoy!

Peel and finely slice shallots. In a small bowl or jar combine shallot with red wine vinegar, sugar and 2 tbsp of water. Set aside to pickle. Slice cucumber. Cut nectarines into thin wedges. Pick and finely chop mint and basil leaves, discarding stems. Zest lime. Finely dice chilli, remove seeds if you prefer less heat.

In a small bowl, mix together 2tbsp of olive oil, lime zest and juice (to taste), most of the basil and mint, honey Dijon and chilli (to taste). Mix well and adjust seasoning with salt and lime juice.

Pat the chicken dry. Use 1-2 tsp of dressing to coat chicken and season with salt and pepper. Add a drizzle of oil to each piece of chicken to prevent sticking while cooking. Place chicken on BBQ or griddle pan. Cook for 4-5 minutes each side, or until cooked through.

Slice chicken. Drain and rinse chickpeas. Divide rocket, chickpeas, cucumber, pickled onions (to taste) and nectarines between plates and dress with remaining honey, lime, chilli dressing. Top with chicken, any remaining mint, basil, lime and chilli. Enjoy!

Peel and finely slice shallots. In a small bowl or jar combine shallot with red wine vinegar, sugar and 2 tbsp of water. Set aside to pickle. Slice cucumber. Cut nectarines into thin wedges. Pick and finely chop mint and basil leaves, discarding stems. Zest lime. Finely dice chilli, remove seeds if you prefer less heat.

In a small bowl, mix together 2tbsp of olive oil, lime zest and juice (to taste), most of the basil and mint, honey Dijon and chilli (to taste). Mix well and adjust seasoning with salt and lime juice.

Pat the chicken dry. Use 1-2 tsp of dressing to coat chicken and season with salt and pepper. Add a drizzle of oil to each piece of chicken to prevent sticking while cooking. Place chicken on BBQ or griddle pan. Cook for 4-5 minutes each side, or until cooked through.

Slice chicken. Drain and rinse chickpeas. Divide rocket, chickpeas, cucumber, pickled onions (to taste) and nectarines between plates and dress with remaining honey, lime, chilli dressing. Top with chicken, any remaining mint, basil, lime and chilli. Enjoy!

Peel and finely slice shallots. In a small bowl or jar combine shallot with red wine vinegar, sugar and 2 tbsp of water. Set aside to pickle. Slice cucumber. Cut nectarines into thin wedges. Pick and finely chop mint and basil leaves, discarding stems. Zest lime. Finely dice chilli, remove seeds if you prefer less heat.

In a small bowl, mix together 2tbsp of olive oil, lime zest and juice (to taste), most of the basil and mint, honey Dijon and chilli (to taste). Mix well and adjust seasoning with salt and lime juice.

Pat the chicken dry. Use 1-2 tsp of dressing to coat chicken and season with salt and pepper. Add a drizzle of oil to each piece of chicken to prevent sticking while cooking. Place chicken on BBQ or griddle pan. Cook for 4-5 minutes each side, or until cooked through.

Slice chicken. Drain and rinse chickpeas. Divide rocket, chickpeas, cucumber, pickled onions (to taste) and nectarines between plates and dress with remaining honey, lime, chilli dressing. Top with chicken, any remaining mint, basil, lime and chilli. Enjoy!

Peel and finely slice shallots. In a small bowl or jar combine shallot with red wine vinegar, sugar and 2 tbsp of water. Set aside to pickle. Slice cucumber. Cut nectarines into thin wedges. Pick and finely chop mint and basil leaves, discarding stems. Zest lime. Finely dice chilli, remove seeds if you prefer less heat.

In a small bowl, mix together 2tbsp of olive oil, lime zest and juice (to taste), most of the basil and mint, honey Dijon and chilli (to taste). Mix well and adjust seasoning with salt and lime juice.

Pat the chicken dry. Use 1-2 tsp of dressing to coat chicken and season with salt and pepper. Add a drizzle of oil to each piece of chicken to prevent sticking while cooking. Place chicken on BBQ or griddle pan. Cook for 4-5 minutes each side, or until cooked through.

Slice chicken. Drain and rinse chickpeas. Divide rocket, chickpeas, cucumber, pickled onions (to taste) and nectarines between plates and dress with remaining honey, lime, chilli dressing. Top with chicken, any remaining mint, basil, lime and chilli. Enjoy!