Cut each chicken breast into 3 long strips. Place in a small saucepan large enough to fit the chicken in a single layer. Cover with cold water and add a good pinch of salt. Place on a high heat and leave the lid off.

When the chicken liquid is gently simmering, reduce the heat to medium / medium high and simmer for 8-10 minutes with the lid off so you can keep an eye on it.

When the chicken reaches 165F / 73C (test with a thermometer), remove the chicken and place in a clean bowl. Save the broth for cooking the veg. If you don’t have a thermometer, just cut into the largest piece of chicken to make sure it is no longer pink.

While the chicken is cooking, slice broccoli stems into 1/2cm (1/4 inch) thick slices. Chop the florettes into bite sized trees. When the chicken is cooked and resting happily in a bowl, bring the cooking liquid to a rapid boil. Pop the prepared broccoli into the pot. Bang the lid on and boil for 5 minutes. Drain the broccoli using a bowl to catch the cooking liquid.

Slice kale crosswise into 1cm (1/2im) ribbons. Then when the broccoli is cooked, use the same liquid and pot to boil the kale with the lid on for about 2 minutes or until kale is wilted. Drain and discard the cooking liquid (or save it to drink – super nutritious and delicious!).

When you have a spare minute, combine mayo and pine nuts in a small bowl.

To serve, divide cooked broccoli, kale and lemon juice between two bowls. Shred chicken using your hands of two forks and toss cooked chicken in with the veg. Finish with a big dollop of the pine nut mayo on each bowl.