A flavorful lemon dijon shredded chicken paired with a nutritious kale salad for a quick and easy lunch, made with simple ingredients like chicken breasts, butter, Dijon mustard, and spices.
1: Bring a skillet to medium heat, then add butter.
2: Once melted, reduce heat and stir in coconut aminos, lemon juice, and Dijon.
3: Place the chicken breasts in the pan, and add seasonings.
4: If the sauce starts to stick to the pan, add in chicken broth or water a little at a time.
5: Cook chicken breasts on both sides for about 7 minutes, and season the other side of the breast after flipping.
6: When chicken is almost done cooking, use forks to shred it and stir in the sauce.
7: Allow to cook for another 1-2 minutes to soak up the sauce.
8: For the kale salad, massage kale with olive oil, splash of apple cider vinegar, nutritional yeast, garlic powder, and s+p.
9: Once leaves have softened, add slivered almonds and shaved parmesan if desired.
