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
- 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.