
10 Apr 2020
Chicken Pesto & Broccoli Salad
Serves: 4
Prep: 10 mins
Cook: 15 mins
Nutrition per serving:
- 352 kcal
- 26g Fats
- 11g Carbs
- 22g Protein
What You Need
- 12 oz. (350g) chicken thighs
- 14 oz. (400g) broccoli
- 1/3 cup (50g) almonds
- 3 tbsp. black olives, sliced
What You Need To Do
- Season the chicken thighs with salt. Divide the broccoli into and cook for 4-5 minutes in salted water. Roast the almonds in a dry frying pan.
- Heat the coconut oil in a frying pan and fry the chicken until brown and cooked through. Let cool a little and then slice.
- Drain the broccoli, but keep 1 tbsp. of the cooking liquid to mix in with the pesto.
- Divide chicken and broccoli onto serving dishes and drizzle with the pesto, garnish with almonds, black olives and basil leaves, and serve.
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