- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 cup apple juice
- 2 tablespoons maple syrup
- 1/2 teaspoon fresh thyme leaves
- Cooking spray
- 1 tablespoon light stick butter
- 2 large Granny Smith apples, peeled, cored, quartered, and sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- Thyme sprigs (optional)
- calories 284
- caloriesfromfat 12 %
- fat 3.8 g
- satfat 1.5 g
- protein 39.6 g
- carbohydrate 22.2 g
- fiber 1.3 g
- cholesterol 102 mg
- iron 1.6 mg
- sodium 282 mg
- calcium 34 mg
How to Make It
Combine chicken and next 3 ingredients in a large zip-top plastic bag; seal bag, and marinate chicken in refrigerator 30 minutes.
Remove chicken from marinade, reserving marinade. Heat a large skillet over medium-high heat; coat pan with cooking spray. Add chicken; cook 5 to 6 minutes on each side or until done. Remove chicken from pan, and set aside.
Melt butter in pan over medium-high heat. Add apples; sauté 4 minutes. Add reserved marinade, salt, pepper, and cinnamon; bring to a boil, reduce heat, and simmer 4 minutes or until reduced slightly. Return chicken to pan; cook 2 minutes or until thoroughly heated. Garnish with thyme sprigs, if desired.
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