This autumn-inspired recipe combines the sweetness of caramelized apples with the richness of chicken for a simple, comforting, and flavourful meal. Perfect for a weeknight dinner or for easy entertaining. The spice blend evokes the warmth of a slow-cooked dish, but with minimal preparation. A choice approved by our dietitians! For a complete meal, serve with mashed potatoes and our oven-roasted peppers or another vegetable of your choice.
Preparation
15
min
Cooking
25
min
Servings
6
Nutrition Facts (per serving)
Calories
225
Fat
6
Carbohydrates
11
Fibre
1
Protein
31
Sodium
225
Ingredients
- 15 ml (1 tbsp) apple cider vinegar
- 30 ml (2 tbsp) maple syrup, divided
- 2 ml (½ tsp) dried thyme
- 1 ml (¼ tsp) ground nutmeg
- 1 ml (¼ tsp) ground cinnamon
- 15 ml (1 tbsp) olive oil
- 3 boneless chicken breasts (about 450 g / 1 lb)
- Pepper and salt, to taste1 leek, roughly chopped (or 1 yellow onion)
- 1 garlic clove (5 ml / 1 tsp), finely chopped
- 1 Quebec apple, thinly sliced
- 250 ml (1 cup) reduced-sodium chicken broth
Preparation
- Preheat the oven to 400 °F (200 °C).
- In a small bowl, mix the apple cider vinegar, 15 ml (1 tbsp) maple syrup, thyme, nutmeg, and cinnamon. Set aside.
- In a large ovenproof non-stick skillet, heat the oil over medium-high heat. Season the chicken breasts with salt and pepper, then place them in the skillet.
- Pour the seasoning mixture over the chicken. Sear for 4 to 5 minutes per side to brown and coat well.
- Add the leek and garlic around the chicken. Cook for 2 to 3 minutes, then add the apple slices.
- Pour in the chicken broth. Bring to a boil, stir in the remaining maple syrup, then transfer to the oven. Bake for about 15 minutes, or until the internal temperature of the chicken reaches 74 °C (165 °F).
- Serve hot with your choice of sides.
Notes
Keeps for 3 days in the refrigerator or 3 months in the freezer.
