CHICKEN AND BUTTERBEAN PESTO SALAD

Serves 2

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Ingredients

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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

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Pesto ingredients

100g brazil nuts

30g fresh basil

2 cloves garlic

3 tablespoons of olive oil

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Method

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Preheat oven at 180

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Place the sweet potato on a baking tray with 1 teaspoon of the coconut oil and bake for 30 minutes (or until soft).

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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. 

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Add the chicken to the frying pan and turn on a low to cook slowly. 

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After 10 minutes add the broccoli to the pan of water and cook for approximately 7 minutes. 

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Meanwhile put all pesto ingredients into a food processor and blitz until smooth. 

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Add the butterbeans to the frying pan with the chicken and then add the pesto, mix well. 

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Drain the broccoli and leave to one side. 

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Once the chicken, beans and sweet potato are fully cooked, place all ingredients onto a plate and serve. 

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I hope you enjoy

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