Lemon Dijon Chicken with Braised Baby Bok Choy
![Lemon Dijon Chicken with Braised Baby Bok Choy](https://drperlmutter.com/wp-content/uploads/2021/06/Lemon-Dijon-Chicken-with-Braised-Baby-Bok-Choy-740x389.jpg)
Ingredients
4 ounce boneless, skinless chicken breast
¼ teaspoon dried thyme leaves
Pinch of salt & pepper
½ Tablespoon extra-virgin olive oil
2 teaspoons fresh squeezed lemon juice
1 teaspoon Dijon mustard
1 Tablespoon extra-virgin coconut oil
4 baby bok choy, halved, washed and drained (Be sure to drain very well or bok choy will splatter when cooking.)
Instructions
Preheat your oven to 350F and line a baking pan with foil or parchment paper (for easy cleanup).
Sprinkle chicken breast with thyme, salt and pepper, covering both sides evenly.
Combine oil, lemon juice and mustard in a small bowl, then brush on both sides of chicken breast.
Bake chicken 20 minutes, until cooked through.
While the chicken bakes, prepare the bok choy: Heat a skillet over medium heat, melt the coconut oil and add the bok choy in a single layer. Cook the bok choy, spooning melted coconut oil from the pan during cooking, until just tender, about 7-8 minutes.
Place bok choy on serving plate, top with cooked chicken to serve.
Garnish with lemon slices.