Ingredients
1 (4 ounce) boneless, skinless chicken breast
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
¼ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
1 garlic clove, minced
½ cup microwavable brown rice
2 teaspoons chopped fresh parsley
1 teaspoon lemon zest
2 teaspoons olive oil
2 cups coarsely chopped lacinato kale
2 teaspoons fresh orange juice
2 tablespoons prepared guacamole
¼ cup navel or blood orange slices
Directions
Combine chicken, lemon juice, mustard, 1/8 teaspoon salt, 1/8 teaspoon pepper and garlic in a large ziplock plastic bag; seal. Chill 1 hour, or let stand at room temperature 30 minutes.
Heat brown rice according to package directions. Stir in parsley, lemon zest and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add chicken, and cook until a thermometer inserted in thickest portion registers 165°F, about 4 minutes per side; transfer to a cutting board, and cut into slices.
Reduce heat to medium. Add kale to pan, and cook, stirring occasionally, until softened, about 3 minutes. Stir in brown rice mixture and orange juice; cook, stirring often, until heated through, about 1 minute. Place kale mixture in a bowl. Top with chicken, guacamole, and orange slices. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net To learn more about our program .C.G
