Chicken and Spiced Apples

I’m a slacker, and I’m sorry.

My first week back at school was rough, so I pushed blog updates to the bottom of my endless pile of work. However, I did try some interesting recipes, and I took  some pictures of my scrumptious creations. I’ll post each new recipe throughout the weekend, and here’s the first one.

The recipe, which I found on Eating Well’s website, is simple, healthy and has a savory taste. I ate it with a small salad on the side because it’s not really a complete meal. The chicken was moist, but the apples were buttery bombs of deliciousness that tasted like apple pie filling. I’m definitely making this again, and I can imagine serving the apples at Thanksgiving dinner.

Note: I cut the recipe down to about two servings, but I’ve provided the “serves six” version in this post.

Chicken and Spiced Apples

Serves 6


  • 2 apples (I used Granny Smith)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoons extra-virgin olive oil, divided
  • 3 teaspoons butter, divided
  • 1 1/8 teaspoons Italian Seasoning, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed
  • 1 cup reduced-sodium chicken broth


  1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
  2. Mix 1 teaspoon Italian seasoning, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the Italian seasoning.
  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half of the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same way.
  4. Add broth, lemon zest, the remaining 1/8 teaspoon seasoning and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.


Per serving: 191 calories; 6 g fat (2 g sat, 2 g mono); 72 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 292 mg sodium; 342 mg potassium.

Nutrition Bonus: Niacin (65% daily value), Selenium (29% dv).


2 thoughts on “Chicken and Spiced Apples

  1. Pingback: What I Ate Wednesday (WIAW) #2 « Hungry Gator Gal

  2. Pingback: Baked Cinnamon Apple French Toast with Peanut Butter « Hungry Gator Gal

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