INGREDIENTS

• 2 tsp Lemon rind, finely grated
• 2 tsp lime rind, finely grated
• 2 1/2 tbsp Lemon juice
• 1 tbsp Broth of Life Chicken broth
• Juice of 1/2 a lemon
• 3 garlic cloves, crushed
• 3 tbsp extra virgin olive oil
• 8 large (about 500g) chicken tenderloins
• 1 red onion, finely chopped
• 2 bunches broccolini, trimmed, cut into 5cm lengths
• 400g can chickpeas, drained, rinsed
• 2 tbsp filtered water
• 100g kale leaves, de-stalked
• 40g creamy feta, crumbled
• lime zest, to serve

METHOD

1. In a shallow dish, combine your lemon and lime rind, juice, 1 garlic clove, Broth of Life Chicken Bone Broth and 2 tbsp oil. Add your chicken and turn to coat. Place in the fridge and marinate covered for 30 minutes.
2. With the de-stalked kale leaves place in a bowl and drizzle with juice of half a lemon to blanch.
3. Using a chargrill heat to medium-high heat. Cook the chicken for 2-3 minutes each side until lightly charred and cooked through. Sit to rest.
4. Heat the remaining oil in a large saucepan or wok over medium heat. Add onion and cook, stirring, for 5 minutes.
5. Pop your remaining garlic and cook, stirring, for 30 seconds.
6. Add broccolini, chickpeas and water. Cook, covered, stirring occasionally, for 2 minutes or until broccolini is tender crisp.
7. Finally stir through the blanched kale leaves for 1-2 minutes or until just wilted.
8. Using your greens mixture divide among plates. Top with chicken and sprinkle with feta and lime zest.