Ingredients:

• 2 chicken breasts (butterflied or pounded)

• 3 tbsp avocado oil

• 3 cloves garlic (minced)

• 1 cup veg. or chicken broth

• 2 tbsp dijon mustard

• 1/2 cup nut milk of choice (can use milk or cream if eating dairy)

• 1 bunch rainbow chard (chopped)

• salt & pepper to taste

• juice of 1 lemon

Method:

1. Heat 2 skillets on low-med heat & allow pan to heat through

2. Once pan is hot, add 2 tbsp of avocado oil to one pan & 1 tbsp avocado oil to the other & allow to heat through

3. Once oil is hot, add chicken to pan w/ 2 tbsp avocado oil & sear on both sides until chicken is fully cooked (approx. 4 min on each side)

4. In other pan add garlic, sauté until fragrant, then add rainbow chard & sauté until wilted

5. Remove both chicken & chard from pan & set aside

6. Add garlic to chicken skillet & sauté until fragrant

7. Add broth to pan & simmer until it reduces by half (about 5 min)

8. Then add mustard & milk & stir to combine

9. Taste sauce, then add salt & pepper if needed

10. Add chicken back into pan & coat with sauce

11. Split chard between plates, place chicken over each serving, drizzle with sauce & squeeze lemon over each

12. Serve & enjoy!