Ingredients
1 tbsp avocado oil
1 onion, chopped
500g boneless, skinless chicken thighs
425ml vegetable stock
350g broccoli, cut into small florets
350g spring greens, shredded
140g petits pois
bunch spring onion, sliced
2 tbsp pesto
Method
Heat the oil in a large, heavy pan. Add the onion, gently
fry for 5 mins until softened, add the chicken, then fry until lightly
coloured. Add the stock and plenty of freshly ground black pepper,
then bring to the boil. Cover, then simmer for 30 mins until the chicken is cooked.
Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
