Broccoli Salad with Chicken Fillet

Recipe from Lily Moore

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Cooking time: 40 min

Servings 2

Enjoy this filling and colorful salad for lunch or dinner. It’s hearty enough that you don’t need anything on the side!

Peel the broccoli, divide it into florets and cut into large pieces. Heat 2 tablespoons of olive oil in a pan. Fry the broccoli over high heat for 2-3 minutes. Add 1 tablespoon of butter, mix quickly, add salt and then remove from heat.
Cut the apricots in half and remove their pits. Caramelize the sugar in a pan until golden brown. Deglaze with 3.52 fl.oz of water and cook over high heat until the caramel has dissolved. Add the apple vinegar, 1 tablespoon butter, chili flakes and fry for 1 minute. Add the apricots, salt and simmer uncovered over medium heat for 3-4 minutes. Remove the apricots and let the mixture simmer for another 1-2 minutes.
Cut the chicken breast fillet. Heat up a grill pan or a frying pan. Grease the fillets with 3 tablespoons of oil, season with salt, pepper and paprika powder. Fry the fillet pieces in a pan over high heat for 10 minutes.
Divide the chicken breast with broccoli and apricots among the plates. Drizzle with the apricot mixture and serve.