Serves: 4
Prep: 10 mins
Cook: 15 mins


Nutrition per serving:

352 kcal

26g Fats

11g Carbs 

22g Protein


   What you need :     

• 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

  What do you need to do :     

  • 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.

  • 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.