Lemon Dijon Chicken with Braised Baby Bok Choy

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.