Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Combine the lime zest, lime juice and oil. Mix in the dill, almonds and chilli, season.
Combine the mustard, oil and garlic, season. Coat the chicken in the marinade, cover and leave to marinate in the fridge for approx. 15 mins.
Combine the balsamic, oil and salt, add the fennel, mix, plate up with the melon.
Barbecue (charcoal, gas, electric barbecue)
Grill the chicken over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side. Carve the chicken across the grain, serve on top of the salad, drizzle with the dressing.
|Tip:||Grill several slices of melon briefly alongside the chicken.|
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