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
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.
With the de-stalked kale leaves place in a bowl and drizzle with juice of half a lemon to blanch.
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.
Heat the remaining oil in a large saucepan or wok over medium heat. Add onion and cook, stirring, for 5 minutes.
Pop your remaining garlic and cook, stirring, for 30 seconds.
Add broccolini, chickpeas and water. Cook, covered, stirring occasionally, for 2 minutes or until broccolini is tender crisp.
Finally stir through the blanched kale leaves for 1-2 minutes or until just wilted.
Using your greens mixture divide among plates. Top with chicken and sprinkle with feta and lime zest.