Chicken breast has a reputation for being dry, but a simple marinade of lime juice, chilli, garlic and olive oil adds plenty of flavour and helps keep the meat tender. About 30 minutes is all it needs. Leave it soaking for too long and the lime juice can start breaking down the proteins, leaving you with mushy chicken rather than the juicy result you’re after.

Serve it with cauliflower steaks for a tasty alternative to the usual side dishes. Cutting the cauliflower into thick slices rather than florets gives it more surface area to brown in the oven, creating golden, crispy edges and bringing out its naturally nutty flavour.

Prep time: 15 minutes, plus 30 minutes marinating | Cooking time: 30 minutes | Servings: 4

Ingredients

For the chicken:

• 4 skinless chicken breast fillets (about 600 g)
• 60 ml olive oil
• 45 ml fresh lime juice
• Zest of 1 lime
• 3 garlic cloves, minced
• 2 red chillies, finely chopped
• 2 sprigs fresh rosemary, leaves chopped
• 5 ml salt
• 2.5 ml black pepper

For the cauliflower:

• 1 large head cauliflower
• 45 ml olive oil
• 5 ml salt
• 2.5 ml black pepper
• 2.5 ml chilli flakes

To serve:

• 2 limes, cut into wedges
• 1 red chilli, thinly sliced
• Fresh rosemary sprigs

Method

1. Whisk together the olive oil, lime juice, lime zest, garlic, chopped chillies, rosemary, salt, and pepper in a bowl.
2. Add the chicken fillets and turn to coat well. Cover and marinate in the fridge for 30 minutes.
3. Preheat the oven to 220°C and line a large baking tray with baking paper.
4. Trim the leaves from the cauliflower, then slice the head into 2 cm thick steaks, keeping the core intact so they hold together. Any loose bits can go on the tray as well.
5. Arrange the cauliflower on the tray in a single layer, drizzle with the olive oil, and season with the salt, pepper, and chilli flakes.
6. Roast for 25 to 30 minutes, turning once halfway, until deeply golden and charred at the edges.
7. While the cauliflower roasts, heat a griddle pan or grill over medium-high heat.
8. Cook the chicken for 6 to 7 minutes per side, until golden with grill marks and cooked through (the juices should run clear).
9. Rest the chicken on a board for 5 minutes, then slice on an angle.
10. Plate the chicken alongside the cauliflower steaks, and top with sliced chilli, rosemary sprigs, and lime wedges for squeezing over.