March 3, 2021
Chicken with Sautéed “Apples” and Roast Radishes
Tender and juicy chicken is topped with a sweet “apple” pan sauce and served with whole roasted radishes for a simple yet delicious weeknight meal.
Servings: 2
Calories: 377kcal
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts pounded 1/4-inch thick
- salt and pepper to taste
- 1/2 tablespoon avocado oil
“Apple” Sauce
- 1/2 tablespoon butter or butter flavored coconut oil for dairy-free
- 1 chayote squash quartered, cored, and sliced thin
- 5-6 tablespoons apple cider vinegar
- 2 bags apple cinnamon tea steeped in 1/2 cup boiling water for at least 5 minutes
- 5-6 tablespoons allulose to taste
- 1/8 teaspoon cinnamon ground
- pinch of thyme
- 1/8 teaspoon glucomann powder
- salt and pepper to taste
Radishes
- 1/2 pound radishes 1 bunch, trimmed
- 1/2 tablespoon butter melted, or avocado oil
- salt and pepper to taste
- parsley
Instructions
- Preheat the oven to 400ºF and line a rimmed baking sheet with foil, set aside. Toss the radish in butter and season to taste with salt and pepper. Roast for 30 minutes, or until golden.
- While radishes cook, prepare the chicken. Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task. Season with salt and pepper, to taste.
- Heat a large pan over medium-high heat and when hot, add the oil. When hot, lay chicken in the pan. Keep the chicken in a single layer and cook for 2-3 minutes per side. Place on a serving plate. Cover and keep warm.
- To the now empty pan, add the butter and squash. Cook until tender, about 10 minutes. Add the vinegar, tea, allulose, cinnamon and thyme. Cook until the squash is completely tender and the sauce reduces to a quarter the original volume, about 15 minutes. Add the glucomannn and simmer for another 2 minutes, or until slightly thickened. Season to taste with more sweetener and/or vinegar, as desired. It should taste sweet and tart. The squash should be soft.
- To serve, slice chicken, top with sautéed “apples,” and serve alongside the radishes, garnished with parsley.
Nutrition Facts
Chicken with Sautéed “Apples” and Roast Radishes
Amount per Serving
Calories
377
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
145
mg
48
%
Sodium
376
mg
16
%
Potassium
1211
mg
35
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
50
g
100
%
Vitamin A
327
IU
7
%
Vitamin C
25
mg
30
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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