4 chicken breasts

1 punnet Rosa tomatoes

500g broccoli stalks

1 packet of green beans

1 tablespoon basil pesto

1/4 cup of lemon juice

1/2 cup boiling water

Fresh parsley




1. Cook chicken as you see fit with the parsley, salt, lemon, boiling water, lemon juice, pepper and basil pesto. I did mine in a bag in the oven for 1 hour and 20 minutes as it allows the chicken to become super soft and tender. But I do get that it is a long process!

2. Cook the green beans and stalks in the microwave and season with salt and pepper.

3. Cut chicken breasts into small cubes, add the cooked greens, rosa tomatoes and drizzle the rest of the chicken sauce over the salad.

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