Dairy-Free Serves 6

• 2 Tbsp Avocado Oil
• 1 lb Boneless, Skinless Chicken Breast
• 2 Lemons, 1 sliced, juice, and zest of 1 
• 1 cup Orzo
• 2 Tbsp Vegan Butter
• 3 cloves Garlic minced
• 1/3 cup White Wine
• 2 1/2 cup low sodium Chicken Broth
• 1/2 bunch Kale torn
• 1 Tbsp fresh Dill chopped
• Sea Salt and Lemon Pepper to taste

Directions:

Preheat the oven to 400 degrees F. In a cast-iron skillet, heat oil over medium heat. Season the chicken on both sides. Once the oil is heated, add the chicken and sear on both sides until it is a golden brown, about 3-5 minutes per side. Remove the chicken from the skillet. Add lemon slices and butter to the pan. Sear until golden on each side, about 1 minute. Remove and place with chicken. Add garlic and orzo to the pan. Toast 2-3 minutes or until garlic becomes fragrant. Add wine, broth, kale, lemon zest, and juice. Bring to a boil and stir. Add in the chicken and lemon slices along with any drippings from the pre-cooked food. Transfer the skillet into the oven and cook for 15 minutes or until the chicken is cooked through. Serve with fresh dill on top.