Chuck the chicken into a bowl and add all the ingredients for the marinade. Season with plenty of salt and pepper and mix well. Cover and leave to marinade for 1 hour or overnight in thr fridge.
Pre-heat the grill to high. Chuck the chicken onto a grill rack and grill for 4-5 minutes a side or until cooked through. Slice up ready to serve and season with a little salt.
Toss the rocket in the lemon, olive oil and plenty of salt and pepper. Arrange onto a serving dish. Add the nectarines, tomatoes and pine nuts. Drizzle over the balsamic and serve immediately with the chicken. Side note, spoon over the juices from the grill rack. They are insane.
