Moroccan Chicken with Cheesy Broccoli

In a bowl, coat the chicken breast with paprika, cumin, salt and pepper. Heat a fry pan with coconut oil over medium heat and cook the chicken on each side for three to five minutes, until cooked through.

Using a medium pot, place broccoli florets into boiling water for three minutes, or until tender, then drain and rinse with cold water.

Serve the chicken alongside the broccoli and rocket which has been sprinkled with grated parmesan and pine nuts.

Energy 1540kj Calories 366cal Protein 39g Fibre 4g Fat 17g Saturated Fat 2g Carbs 11g Sugar