EGG-FREE, NIGHTSHADE-FREE, NUT-FREE
After I made this dish for the first time, it instantly became one of our regular meals. The combination of apples, onion, and spices makes the chicken super flavorful, and cooking it all up in one skillet makes cleanup incredibly easy.
Makes 4 servings
Prep time: 10 minutes (not including broth)
Cooking time: less than 30 minutes
2 tablespoons coconut oil or ghee
4 boneless, skinless chicken breasts
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 large sweet apples, such as Pink Lady or Fuji, cored and sliced
1 sweet onion, chopped
1 teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon ground allspice
1 cup Homemade Bone Broth
1 tablespoon apple cider vinegar
1. In a large skillet, melt 1 tablespoon of the coconut oil over medium-high heat. Season the chicken breasts with the salt and pepper and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and set aside.
2. Melt the remaining 1 tablespoon coconut oil in the skillet. Add the apples, onion, thyme, garlic powder, and allspice and cook until the apples and onion are just soft, 5 to 6 minutes.
3. Return the chicken breasts to the skillet and nestle them into the apples and onion. Add the broth and vinegar and stir gently to incorporate. Bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the skillet. Cook until the chicken is cooked through, 10 to 15 minutes, depending on thickness.
4. To serve, place each chicken breast on a plate and spoon the apples and onion on top.