Chicken Pesto & Broccoli Salad

AuthorJJ Coutts
DifficultyBeginner

Here's a great #salad option for you to try this week that only takes minutes to prepare.

Chicken Pesto and Broccoli
Prep Time5 minsCook Time15 minsTotal Time20 mins
 350 g Chicken Breast
 400 g Broccoli
 50 g Almonds
 3 tbsp Black Olives
 1 tbsp Coconut Oil
 85 g Pesto
1

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.

2

Heat the coconut oil in a frying pan and fry the chicken until brown and cooked through. Let cool a little and then slice. 

3

Drain the broccoli, but keep 1 tbsp. of the cooking liquid to mix in with the pesto.

4

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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Ingredients

 350 g Chicken Breast
 400 g Broccoli
 50 g Almonds
 3 tbsp Black Olives
 1 tbsp Coconut Oil
 85 g Pesto

Directions

1

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.

2

Heat the coconut oil in a frying pan and fry the chicken until brown and cooked through. Let cool a little and then slice. 

3

Drain the broccoli, but keep 1 tbsp. of the cooking liquid to mix in with the pesto.

4

Divide chicken and broccoli onto serving dishes and drizzle with the pesto, garnish with almonds, black olives and basil leaves, and serve.

Notes

Chicken Pesto & Broccoli Salad

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