|1 1/2 lbs skinless, boneless chicken breasts|
|1/4 tsp salt|
|1/4 tsp pepper|
|1 Tbsp BBF Virgin Organic Coconut Oil||
|1/4 Cup low-sodium chicken broth or white wine|
|1/4 Cup dijon mustard|
|3 Tbsp BBF Organic Agave||
|2 heads broccoli florets (8 oz)|
|1/2 red onion, cut into half moons|
|1 red bell pepper, cut into 1 1/2 inch strips|
Preheat oven to 350˚F. Lightly oil a 9 x 13-inch baking dish with coconut oil.
Using a skillet or mallet, pound chicken breasts to ¼ inch thickness. Sprinkle with salt and pepper. Heat coconut oil and sauté chicken, turning until lightly brown (1–2 minutes per side). Place into baking dish. Deglaze pan with broth or wine, scraping the bottom of the pan to release any brown bits.
In a small bowl, whisk together mustard and agave. Add pan juices and mix well. Pour sauce over chicken. Arrange broccoli florets, onion, and bell pepper on top of chicken. Cover with foil and bake for 20-30 minutes until chicken is cooked through and vegetables are crisp-tender.