Chicken Pesto and Broccoli Salad
Succulent and flavoursome chicken thighs with florets of fresh and firm broccoli, topped with garlic and basil rich pesto, and finished with a sprinkle of earthy black olives and creamy almonds for an additional decadent crunch.
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 florets 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.
* If applicable: You may wish to minimise the use of this ingredient during any weight loss phase due to the possible affect on blood sugar. Just omit it, or perhaps use an alternative / nutritional content is per serving.
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