This is a fantastic lunch for a weekend get-together with friends. It’s incredibly flavoursome and packed full of amazing crunchy textures, the inclusion of low GI chickpeas means you should feel pretty satisfied for the rest of the day. If you prepare the chicken thighs the night before, all you have to do on the day of serving is to chargrill the zucchini and prepare the salad, then cook the chicken ~ which normally take me about 15-20 minutes. If you can’t prepare the night before, just marinade the chicken in the fridge for 2-3 hours on the day instead. Feel free to serve the chicken thighs whole and arrange them on a serving platter (or old wooden board lined with some crumpled up baking paper to catch any juices) with a scattering of extra mint leaves and a lemon wedge or two. Obviously too, you can BBQ the chicken if you like and if you want a vegetarian option, just leave out the chicken altogether!

 

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