So, it’s day 2 of the whole 30 (the second attempt) and I’ve already dropped the ball on being organized and meal prepping. This, I can already tell, and yes I have read over & over, is the key to succeeding on this change in eating. The inner planner in me loves this in theory and then oversleeps and runs out the door without thawing chicken or doesn’t make a list for the grocery store. This is one of those evenings when I come home and feel crazed I’m so hungry and on the verge of making a terrible desperate food decision.. especially when hearing my other half had a burger for lunch. Yes, we are doing the whole 30 together but he’s apparently starting tomorrow haha.
Luckily the forgotten lemons in the fridge caught my eye and inspired me to throw something simple, savory and acidic together for dinner. Plus- it’s 8 pm already and both my pride and stomach don’t want to cave and drop the ball on only day 2. Enter a 20 minute dinner recipe that is whole 30 approved and just plain tasty.
Simple Lemon Dijon Chicken
Print friendly recipe at the bottom of the post!
2 chicken breasts- I sliced length wise in half to make thinner and then cut into two pieces so would cook quicker/portion control. Add salt, pepper and paprika to the chicken breasts. Cooked in extra virgin olive oil over med heat until browned on both sides (about 5 mins)- take out and put on plate
In same pan that was used to cook chicken – sautee garlic and onion in remaining olive oil (add more as needed)
Once sautéed down- add 1 ½ -2 cups of vegetable broth (amount up to you- I like my things saucy)
Add juice of 1 lemon
Add 1-2 tbls of Dijon mustard (trader joes is the best cause it’s kinda spicy)
Whisk together over low/med heat and add Italian seasoning, salt and pepper
Once a low simmer add cooked chicken back in and scoop sauce over breasts- keep simmering on low heat for 3-5 minutes
Top off with fresh herbs- I used dill and basil and threw in some canned artichokes at the very end.
While simmering- slice zucchini thinly ( or make zoodles. I recommend this spiralizer) and sauté in olive oil with salt and pepper
Serve over sautéed zucchini or zoodles and I recommend a side of oven roasted asparagus!