Lemony Chard and Chicken Skillet

naturalnoshing

I am back again with another one-pan meal! Swiss chard, lemon, mushrooms and chicken make up this rustic skillet dish that is packed with nutrition.

4 tsp brown rice flour
2 (6 oz) chicken breasts, cut in strips or cubes (could probably turkey tenderloin)
1 medium onion, sliced
2 Tbsp refined coconut oil, olive oil, butter or ghee
1/2 cup chicken broth or homemade stock
1 bunch of green swiss chard, de-stemmed and roughly chopped (or kale)
3 garlic cloves
4 oz button mushrooms, sliced
3 shakes of crushed red pepper
Juice from 1/2 lemon (+ 2 tsp lemon zest for more lemon flavor, optional)
3-4 Tbsp fresh parsley, chopped
3 Tbsp shredded sharp cheese (parmesan, romano, asiago) - can omit for dairy free if needed
salt and pepper to taste

Toss chicken and onions with brown rice flour and season with salt and pepper. Set aside.
In a large skillet, heat oil/butter over medium-high heat. Saute chicken and onions for 7-8 minutes or until chicken is cooked through.
Add garlic and cook for 30 seconds or until fragrant. Stir in chicken broth and cook for 1 minute
Add mushrooms, greens and crushed red pepper. Cover and cook for 4-5 minutes until greens are wilted.
Stir in lemon juice, zest and fresh parsley and remove from heat. Transfer to serving dishes and top with 1 1/2 Tbsp of shredded cheese per plate. Season with salt and pepper if needed. Serve immediately and enjoy!