Chicken Pesto and Broccoli Salad

Lovely fresh tasting warm chicken salad with a drizzle of pesto and black olives
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Gluten Free, High Protein, Low Carb, Main Course, Salad
Servings: 4 Servings
Calories: 352kcal


  • 350 grams Chicken Thighs
  • 400 grams Broccoli
  • 50 grams Almonds
  • 3 tbsp Black Olives (Sliced)
  • 1 tbsp Coconut Oil
  • Handful Basil Leaves (For garnish)
  • 85 grams Green Pesto


  • 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.



Calories: 352kcal | Carbohydrates: 11g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 393mg | Potassium: 584mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1143IU | Vitamin C: 89mg | Calcium: 124mg | Iron: 2mg