Nutritional information: (average serve)
· Calories: 340
· Protein: 37.1g
· Carbs: 23.1g Sugars: 5.1g
· Fat total: 11.3g | Sat Fat: 2.7g
Ingredients:
2 tsp lemon rind, finely grated
1 tsp lime rind, finely grated
1 ½ tbsp lemon juice
3 garlic cloves, crushed
3 tsp extra virgin olive oil
8 large (about 500g) chicken tenderloins
1 red onion, finely chopped
2 sticks celery, thinly sliced
2 bunches broccolini, trimmed, cut into 5cm lengths
400g can chickpeas, rinsed, drained
2 tbsp water
100g baby kale leaves
40g creamy feta, crumbled
Lemon zest, to serve
Method
Step 1
Combine the lemon and lime rind, juice, 1 garlic clove and 2 tsp oil in a shallow dish. Add chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
Step 2
Heat a chargrill over medium-high heat. Cook the chicken for 2 minutes each side or until lightly charred and cooked through.
Step 3
Meanwhile, heat remaining oil in a large saucepan over medium heat. Add onion and celery. Cook, stirring, for 5 minutes. Add 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. Stir through the baby kale leaves for 1-2 minutes or until just wilted.
Step 4
Divide chickpea mixture among plates. Top with chicken. Sprinkle with feta and zest.