Lemon Pepper Chicken with Mustard Greens

A flavorful, high-protein dish combining tender lemon-infused chicken breast with vibrant mustard greens, perfect for a quick, nourishing meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preparing the chicken breast. Place it between two sheets of plastic wrap and use a mallet to gently pound it to an even thickness. This ensures uniform cooking, preventing dry or undercooked sections. Season both sides with lemon juice and cracked black pepper, pressing the spices in lightly.
2. 2.
   Heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breast. Cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. If the chicken browns too quickly, reduce the heat to medium. Allow the chicken to rest on a plate while you prepare the greens.
3. 3.
   In the same skillet, add the chopped mustard greens. Sauté them in the chicken's oils over medium heat, stirring occasionally. Cook until they are wilted and bright green, about 3-4 minutes. This will enhance their flavor while retaining some crispness. If needed, use a splash of water to deglaze the pan and prevent burning.
4. 4.
   Slice the rested chicken into strips and return them to the skillet with the greens. Toss everything together for a minute, allowing the flavors to meld. If you prefer more lemon flavor, drizzle a bit more lemon juice before serving.
5. 5.
   Plate the chicken and greens together, ensuring a balance of meat and vegetables. Taste and adjust seasoning with more pepper or a pinch of salt if desired. Serve immediately, enjoying the contrast between the tender chicken and the punchy greens.