Serves 2
1 Cup of Lime Juice (ff)
1 tsp dried tarragon
1 tsp garlic salt
1 tbsp. virgin olive oil (1Heb)
1 tbsp. fresh ginger, finely chopped
1 tbsp. honey (2.5/2=1.25 syn per person)
2 Limes, juiced (ss) (sff)
2 chicken breasts (s) (ff)
100mL water
Salt & Pepper
* ½ onion, sliced thinly (s) (sff)
*100g rice (ff)
*Cup of frozen peas (ff)
Put all the ingredients except the chicken in a bowl & mix, nick the flesh of the chicken to allow the marinade to soak in and marinate the chicken for as long as possible in a plastic bag, with the marinade, for up to 24hrs if possible.
Place the chicken in an oven-proof dish, cook at 180C for 15 mins, turn over and continue for a further 15 mins or until the chicken is cooked.
* Cook the onions until soft & heat the peas, prepare the rice as per instructions on the packet, mix with the onion & peas, timing it so that the rice is cooked & finished for the same time as the chicken.
Credit: Pete’s Recipe Book