Description
In this dish, caramelized apples, juicy seared chicken breasts and savory kale are seasoned with turmeric, thyme, and apple cider vinegar, creating a delicious nutritious fall meal.
Ingredients
Scale
- 2 Tablespoons ghee or extra-virgin olive oil, divided
- 1 small sweet onion, thinly sliced (about 1 cup)
- 2 cups organic red apples, sliced with skin on
- 1/2 teaspoon fresh ginger, grated or minced
- 1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1-inch strips
- 1 heaping Tablespoon fresh thyme, finely chopped, divided
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon turmeric
- 2 Tablespoons apple cider vinegar
- 2 cups firmly packed baby kale, chopped
Instructions
- Heat the ghee or oil in a large sauté pan over medium-high heat.
- Add apple slices, sauté 3 minutes until they are beginning to brown.
- Add onions and ginger, sauté for 4 minutes, until onions and apples are softened and slightly browned. Stir frequently to brown evenly.
- Meanwhile, season the chicken strips with 2 teaspoons of thyme, turmeric, salt and black pepper.
- Once cooked, remove the apples and onions from the pan onto a plate.
- Add another tablespoon of ghee and the chicken breast strips. Brown on both sides, about 3 minutes per side.
- Add apple cider vinegar and stir to coat the chicken.
- Return the onions and apples back to the pan. Add the kale and remaining teaspoon of thyme, mix.
- Cover the pan, cook until kale is tender, and chicken is cooked through, 2-3 minutes.
- Taste to adjust salt and pepper. Add more ACV if desired.
- Serve alone or with roasted potatoes, quinoa or rice.
Equipment
Buy Now → Notes
This recipe makes 2 large or 3 medium size servings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Chicken
- Method: Saute
- Cuisine: Paleo, Gluten Free, Dairy Free