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 7 months ago Updated 7 months ago

Missing nutrition data for: Broccoli, Black Olives, Chicken Thigh, Almonds, 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.

Per serving incomplete

2687

Cal

Carbs

315g

Fat

Protein

Carbs 0%

Fat 100%

Protein 0%