Chicken Pesto & Broccoli Salad

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.