Poulet Paillard

Meanwhile, mince or grate the garlic. Roughly chop the parsley. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. In a small bowl, combine the parsley, lemon juice, half the garlic, half the lemon zest and 2 tbsp oil (double for 4 ppl). Season with salt and pepper. Set aside.

Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book and sprinkle with the remaining rosemary and remaining lemon zest. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 3-4 min per side. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**) Transfer to a plate and cover to keep warm. Set aside.

Add a drizzle of oil to the same pan, then the kale, broth concentrate(s), remaining garlic and 2 tbsp water (double for 4 ppl). Cook, stirring often, until the kale wilts, 2-3 min. Add the peas and stir together until warmed through, 1-2 min. Season with salt and pepper.