Pecan-Crusted Chicken with Swiss Chard and Orange-Scented Carrots

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

INGREDIENTS

4 boneless, skinless chicken breasts (4 to 6 ounces each)

¹/₄ cup chopped fresh parsley

¹/₂ tablespoon dried rosemary

¹/₄ cup crushed pecans

1 tablespoon Dijon mustard

Pinch of sea salt (optional)

1 tablespoon extra-virgin coconut oil

DIRECTIONS

Step 1. Place each chicken breast on a cutting board and cover with wax paper; pound firmly with a meat mallet to flatten slightly.

Step 2. In a small bowl, mix together the parsley, rosemary and pecans and sprinkle the on a plate.

Step 3. Brush both sides of each chicken breast with a thin layer of Dijon mustard and then dip into the herb mixture so that both sides are coated.

Step 4. In a sauté pan, heat the coconut oil over medium heat. Add the chicken and sauté for about 5 minutes on one side. Turn the chicken over and cook for about 5 minutes more, until cooked through. Remove from the pan and set aside.