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Chicken Skillet Salad

Combine chicken, olive oil, lemon juice, mustard, tarragon, salt and pepperin a large plastic bag. Marinate for at least an hour, or overnight in the fridgefor more flavour. 

 

 Heat a large skillet over medium-high heat with 1 tbsp. olive oil. Add the chicken with its marinade. Cook for about 4 minutes on each side of the chicken pieces. Add bell pepper, broccoli, mushrooms, onions and chicken broth. Simmer for 10 minutes. 

 

 Remove the core from the lettuce, then chop the lettuce into bite-sized piecesand divide between two plates. Cut the chicken into strips and serve with thevegetables, evenly divided, on top of the lettuce.

Ingredients:

1)

chicken breasts, cut in halph length-wise : 9 oz

2)

olive oil : 2 tablespoon

3)

lemon juice : 2 tablespoon

4)

Dijon mustard : 1 tablespoon

5)

dried tarragon : 1 teaspoon

6)

sea salt: 0.25 teaspoon

7)

black pepper : 0.5 teaspoon

8)

olive oil : 1 teaspoon

9)

bell pepper, any colour, diced : 1

10)

broccoli florets: 1 cup

11)

tiny whole mushrooms : 1 cup

12)

green onions, chopped : 2

13)

low-sodium chicken broth : 0.25 cup

14)

head lettuce: 0.5

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