Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

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.
Course Main Course
Cuisine American
Keyword american, apple, Chicken, dairy-free, dinner, egg-free, lunch, main, nightshade-free, nut-free, radish, sauce
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 5 minutes
Servings 2
Calories 377kcal
Author Jenny Ross

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

Calories: 377kcal | Carbohydrates: 7g | Protein: 50g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 376mg | Potassium: 1211mg | Fiber: 3g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 2mg