Chicken Pesto and Broccoli Salad

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Servings: 4 Prep: 30 min GAPS Gluten Free Keto Low Carb Mediterranean Entree Salad Simple Simple Lunch Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Broccoli, Black Olives, Chicken Thigh, Almonds, Extra Virgin Olive Oil, Basil Pesto, Fresh Basil

Ingredients

1 ½ heads broccoli ⚠

3 tablespoons black olives ⚠

1 pound chicken thigh ⚠

1 teaspoon sea salt, to taste

⅓ cup almonds ⚠

1 tablespoon extra virgin olive oil ⚠

⅓ cup basil pesto ⚠

1 bunch fresh basil, for garnish ⚠

Instructions

1. Divide broccoli into florets. Slice olives. Season the chicken thighs with salt.

2. Steam broccoli for 4-5 minutes in salted water. Roast the almonds in a dry frying pan.

3. Heat oil in a frying pan and fry the chicken until brown and cooked through (a meat thermometer should read 165F). Let cool a little and then slice.

4. Drain the broccoli, but keep 1 tablespoon of the cooking liquid (for every 4 servings). Mix reserved water in with the pesto.

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