The crushed pecans in this recipe give the chicken a nutty, crunch crust without the carbs.


For the Chicken:

  • 2 Boneless Skinless Chicken Breasts
  • 2 tbsp. Dijon Mustard
  • 1 tbsp. Extra Virgin Olive Oil
  • ½ c. Whole Pecans (crushed or finely ground)
  • Salt and Pepper (to taste)

For the Creamed Kale and Spinach:

  • 1 tbsp. Butter
  • 1 tbsp. Garlic (chopped)
  • 1 tbsp. Shallot (chopped)
  • 2 c. Loosely packed Baby Spinach
  • 2 c. Loosely packed Baby Kale
  • 1 c. Heavy Cream
  • ½ c. Parmesan Cheese (Grated)
  • ¼ c. Aged Cheddar (Shredded)
  • Salt and Pepper (to taste)



1. Preheat the oven to 400°. Mix the olive oil and mustard together and spread atop one side of the chicken breasts. Season with salt and pepper. On the same side as the mustard, top the chicken with the crushed pecans and bake the chicken breasts for 22-25 minutes or until they have reached an internal temperature of 165°.

2. Melt the butter in a sauté pan over medium heat and cook the shallot and garlic until slightly browned. Add the kale and spinach and cook down for 3 minutes until the greens are softened. Add the heavy cream and allow mixture to come to a boil, finish the creamed greens with the Parmesan and Cheddar cheese. Season with salt and pepper.



Tip: This creamed greens recipe can be used with any green vegetable.

Total prep/cooking time: 25 minutes

Serves: 2

Recommended Sides:

  • Grilled Asparagus
  • Oven Roasted Brussels Sprouts