Citrus garlic chicken with warm broccolini

Serves 4 // Prep 45 mins // Cook 15 mins INGREDIENTS

2 teaspoons lemon rind, finely grated 1 teaspoon lime rind, finely grated 1 1/2 tablespoons lemon juice 3 garlic cloves, crushed 3 teaspoons 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 tablespoons 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. RECIPE CHRISSY FREER, TASTE MAGAZINE PICTURE JEREMY SIMONS