Chicken w/ Apples & Honey

I found this recipe over the summer and enjoyed it so much but since I don't grill much at all during the winter, I wanted to find a less messy way to prepare the chicken than grilling it on the stove.  So, I decided to bake the chicken and it turned out just as delicious and juicy, if not more, than when I grilled it.

Chicken w/ Apples & Honey

Ingredients:

1/4 cp. White Cooking Wine OR Low Sodium Chicken Broth

1 tbsp. Dijon Mustard

2 tsp. Raw Honey

1 lb. Boneless, Skinless Chicken Breasts

Dash Sea Salt & Ground Black Pepper

2 tsp. Extra Virgin Olive Oil

2 Large OR 4 Medium Granny Smith Apples - Peeled, Cored, Sliced Thin

1/2 med. Onion, sliced thinly

Directions:

- In a small bowl, whisk together the cooking wine OR chicken broth, dijon mustard & honey and set aside.

- Pre-heat the oven to 350 degrees OR a grill to medium heat.

- Season the chicken breasts with sea salt & black pepper.  Place the chicken on the grill and cook for 5-7 minutes on each side until the juices run clear.  OR, place the seasoned chicken in a tin foil lined baking dish and place in the oven for 30-45 minutes until the juices run clear and cooked through.

- Pre-heat a medium sized skillet over medium high heat.  Add the olive oil to the pan.  Heat to a medium heat and then add in the apples & onion.  Cook the apples & onions until the apples begin to soften and become tender.   If cooking the chicken on the grill start the apples & onions before putting the chicken on the grill.  If cooking the chicken in the oven, start the apples & onions when you put the chicken in the oven.

- Once the apples & onions are tender, add in the mustard & honey mixture and cook until the sauce thickens and coats the apples & onions well.

- When the chicken, apples & onions are finished, place the chicken on a serving platter and pour the apples & onions over the top and serve. 

** Best part is, with the right side dishes this is a great 21 Day Fix Meal (1-Red, 1-Purple, 1-Green, 1-Blue, 1-Yellow, 2-Spoons)!  As you can see from the pictures, I served this with some Brown Rice & a Grilled Romaine Salad (click the link for recipe).

Thanks for checking this out and I hope you enjoy the recipe!

~Sarah Strubhar

Independent Team Beachbody Emerald Coach