Chicken Pesto & Broccoli Salad
Serves 4 / Prep 10 mins / Cook 15 mins
12 oz. (350g) chicken thighs
14 oz. (400g) broccoli
1/3 cup (50g) almonds
3 tbsp. black olives, sliced
1 tbsp. coconut oil
Handful basil leaves, for garnish
3/8 cup (85g) green pesto
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.