Ingredients
- 1 tbsp coconut oil
- 1 lb boneless, skinless organic chicken breast, sliced into thin strips
- 1 cup bone or vegan broth (see Rich Bone Broth for broth recipes)
- 1 tsp Dijon mustard
- ½ tsp pink rock or gray sea salt
- 3 cups sugar snap peas, cut in half
- 14-oz jar artichoke hearts, drained and quartered
- ¼ cup finely chopped fresh herbs (such as chives, basil, tarragon or dill)
- 2 tbsp raw seeds (such as pumpkin, sunflower or sesame seeds or Hemp Hearts)
- 2 tsp organic lemon juice
How to Make It
- Heat the coconut oil in a large skillet over medium heat. Cook the chicken until golden, about 2 minutes per side, then set aside. Do not clean the skillet.
- In a small bowl, whisk together the broth, mustard and salt. Return the skillet to the stove and set over high heat. Add the broth mixture, snap peas and artichoke hearts.
- Bring to a simmer, then reduce the heat and cook, stirring constantly, for 3 minutes or until the snap peas are tender but still bright green and crisp.
- Add the cooked chicken and heat until warmed through, 2 to 3 minutes. Add the herbs, seeds and lemon juice, toss gently and serve immediately.