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Easy Sauteed Chicken and Apples

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  • Author: Ingrid DeHart
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x


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.


  • 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


  1. Heat the ghee or oil in a large sauté pan over medium-high heat.
  2. Add apple slices, sauté 3 minutes until they are beginning to brown.
  3. Add onions and ginger, sauté for 4 minutes, until onions and apples are softened and slightly browned. Stir frequently to brown evenly.
  4. Meanwhile, season the chicken strips with 2 teaspoons of thyme, turmeric, salt and black pepper.
  5. Once cooked, remove the apples and onions from the pan onto a plate.
  6. Add another tablespoon of ghee and the chicken breast strips. Brown on both sides, about 3 minutes per side.
  7. Add apple cider vinegar and stir to coat the chicken.
  8. Return the onions and apples back to the pan. Add the kale and remaining teaspoon of thyme, mix.
  9. Cover the pan, cook until kale is tender, and chicken is cooked through, 2-3 minutes.
  10. Taste to adjust salt and pepper. Add more ACV if desired. 
  11. Serve alone or with roasted potatoes, quinoa or rice.


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