How to Make It
Combine chicken, lemon juice, mustard, garlic, salt, and pepper in a large ziplock plastic bag; seal. Chill 1 hour, or let stand at room temperature 30 minutes.
Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until a thermometer inserted in thickest portion registers 165°F, about 4 minutes per side; transfer to a cutting board.
Reduce heat to medium. Add kale to pan, and cook, stirring occasionally, until softened, about 3 minutes. Stir in pilaf and orange juice; cook, stirring often, until heated through, about 1 minute.
Place kale mixture in a bowl. Slice 1 chicken breast into strips (reserve remaining chicken for Day 2 Lunch); place on kale mixture. Top with Green Goddess Avocado Sauce and orange slices.