Citrus & Soy Chicken Soba with Pak Choy & Sesame

Make Marinade:

Preheat oven to 200°C. Roughly chop coriander leaves (save a few for garnish) and stems (discard roots). Peel and mince garlic. Zest lime and orange, then halve. In a jug, blitz together coriander, garlic, lime and orange zest (to taste), juice of ¹⁄₂ the lime and orange, soy sauce and 1 Tbsp olive oil. Taste and add salt and pepper as needed.

Marinate Chicken:

In a bowl, combine chicken and ³⁄₄ of the marinade, reserving remainder for serving. Coat well, then set aside to marinate at room temperature for at least 10 minutes or up to 3 hours in the fridge.

Prepare Vegetables:

Trim and discard roots of the spring onion and thinly slice. Trim pak choy and cut into quarters lengthways.

Bake Chicken:

Remove chicken from marinade, allowing excess to drip off. Season both sides with salt and pepper. Place chicken, skin side up, on a lined baking tray. Bake for 20 minutes, until skin is crisp and chicken is cooked through.

Cook Soba Noodles:

Meanwhile, bring a large pot of water to boil over high heat. When water is boiling, add soba noodles and a generous pinch of salt. Cook until tender, about 6 minutes. Add pak choy in the final 2 minutes. Drain well and toss with sesame oil to avoid noodles sticking together.

You Plate It:

Slice chicken to desired thickness. Taste and add salt and pepper (if needed). Divide noodles and veg evenly between plates and top with chicken. Garnish with reserved marinade, coriander and spring onion. Enjoy!