CHICKEN AND BUTTERBEAN PESTO SALAD
2 chicken breasts (diced)
400g tin of butterbeans (drained and rinsed)
200g tenderstem brocolli
1 medium sweet potato (diced)
Large handful of rocket
2 teaspoons of coconut oil
100g brazil nuts
30g fresh basil
2 cloves garlic
3 tablespoons of olive oil
Preheat oven at 180
Place the sweet potato on a baking tray with 1 teaspoon of the coconut oil and bake for 30 minutes (or until soft).
After the sweet potato has been cooking for roughly 10 minutes heat a large pan of water (for the broccoli) and add the other teaspoon of oil to a large frying pan.
Add the chicken to the frying pan and turn on a low to cook slowly.
After 10 minutes add the broccoli to the pan of water and cook for approximately 7 minutes.
Meanwhile put all pesto ingredients into a food processor and blitz until smooth.
Add the butterbeans to the frying pan with the chicken and then add the pesto, mix well.
Drain the broccoli and leave to one side.
Once the chicken, beans and sweet potato are fully cooked, place all ingredients onto a plate and serve.
I hope you enjoy