Whole30 Pan Seared Chicken Dinner with Roasted Veggies and Salad

### Pan Seared Chicken:

1. Place chicken breast(s) on a cutting board and cover with parchment paper. Using a meat mallet, pound the chicken until it's even and about 1/4 inch thick.
2. Season both sides generously with M Salt.
3. Heat a cast iron pan over medium-high heat. Add 2 tablespoons of olive oil.
4. When the oil is very hot (but not smoking), sear the chicken on both sides until golden brown (4-5 minutes per side).
5. Remove the chicken from the pan and let it rest for 5 minutes before slicing. Top with Frank's RedHot.

### Roasted Broccoli and Mushrooms:

1. Preheat oven to 350°F (175°C).
2. Spread broccoli on a baking sheet, drizzle with olive oil, and season with M Salt.
3. Pop into the oven and bake for 10 minutes.
4. Remove from the oven and add 8 mushrooms (stems removed and cut into fourths). Add an extra tablespoon of olive oil and toss to coat.
5. Pop back into the oven and bake for 8-10 more minutes.

### Oil and Vinegar Salad:

1. Toss butter lettuce, cherry tomatoes, and celery with olive oil, a little red wine vinegar, and M Salt.