Chicken Pesto and Broccoli Salad

Edit

Servings: 4 Prep: 30 min GAPS Gluten Free Keto Low Carb Mediterranean Entree Salad Simple Simple Lunch Stovetop Added about 1 month ago Updated about 1 month ago

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.