Chicken Skewers With Fennel And Rocket Salad | Donna Hay

Ingredients

• 2 tablespoons finely grated lemon zest
• ⅓ cup (80ml) lemon juice
• ¼ cup (60ml) olive oil
• 1 tablespoon honey
• sea salt and cracked black pepper
• 2 cloves garlic, crushed
• 1 cup flat-leaf parsley leaves, roughly chopped
• 1 cup dill sprigs, roughly chopped
• 800g chicken thigh fillets, chopped
• 440g bulbs baby fennel, thinly sliced
• 100g rocket (arugula) leaves
• 1 cup mint leaves
• 1 cup basil leaves
• 1 cup flat-leaf parsley leaves,
• extra lemon wedges, to serve