Autumn is the best season for apples! You’ve probably had apples as snacks and as part of desserts, but have you ever tried fixing them up for lunch or dinner? Apples, spinach, and chicken combine to make this great recipe from the American Institute of Cancer Research. Get a serving of fruits and veggies in one dish. Enjoy!
- 2 Tbsp. olive oil
- 4 (4-oz.) skinless, boneless chicken breasts
- Salt and freshly ground pepper to taste
- 2 large cloves garlic, minced
- 1 tsp. spicy brown mustard
- 2/3 cup apple cider
- 1 medium granny smith apple, sliced lengthwise 1/8-inch
- 1 medium red apple, sliced lengthwise 1/8-inch (e.g., Gala, Fuji or Pink Lady)
- 8 cups packed fresh baby spinach
In large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Sear chicken, cooking 6-7 minutes on each side until browned. Remove chicken and let sit a few minutes. Cut chicken into 1-inch pieces, cover and set aside to keep warm.
To skillet, add garlic, mustard and cider and stir to combine well. Add apple slices and reduce heat to medium. Let simmer 5-6 minutes, stirring often.
Return chicken to skillet. Stir occasionally as sauce thickens, about 4-5 minutes.
Add spinach to skillet. Stir until spinach is wilted, about 2 minutes. Serve hot.
Makes 4 servings.
Per serving: 257 calories, 9 g total fat (1 g saturated fat), 17 g carbohydrate, 28 g protein, 3 g dietary fiber, 139 mg sodium.
Recipe from the American Institute for Cancer Research.