1 red chilli, seeded and finely chopped
2 limes, zested and juiced
2 tbsp honey
1 tbsp dijon mustard
3 tbsp olive oil, plus extra to brush
4 x 150-200g chicken breast fillets, each cut into 4 pieces
1⁄2 small red cabbage
2 bunches asparagus, trimmed
40g hazelnuts, toasted and coarsely chopped
1 cup mint leaves, shredded
Lime wedges, to serve
Whisk together the chilli, lime zest and juice, honey, mustard and oil. Season to taste with salt and pepper. Use 1⁄4 cup of the dressing to marinate the chicken.
Preheat oven to 200°C (fan-forced). Line 2 large baking trays with baking paper. Remove any excess leaves from cabbage, and trim any excess stem from base. Slice into 8 wedges.
Place cabbage on one of the baking trays, brush with olive oil and roast, turning halfway through cooking, for 30 minutes or until tender and golden, Add asparagus and cook for a further 5 minutes.
Meanwhile, drain and discard excess marinade from the chicken. Heat a chargrill pan over medium heat and cook chicken for 3-4 minutes each side or until golden and cooked through.
Place the cabbage and asparagus on serving plates or a platter, top with the chicken and drizzle with remaining dressing.
Scatter over the hazelnuts and mint, and serve with lime wedges on the side.