Dairy-Free, Gluten-Free, Nut-Free, Soy-Free
SERVES 4
PREP TIME: 10 MINUTES / COOK TIME: 40 MINUTES
This dish boosts gut health because of all the healthy fiber and natural probiotics. Refrigerated sauerkraut varieties will have more live probiotics than the shelf-stable variety, so head to the cold section to purchase your sauerkraut. Serve this dish with Brussels sprouts or a green salad and a whole grain like rice, quinoa, or barley.
3 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken thighs, trimmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ yellow onion, diced
1 medium carrot, diced
2 celery stalks, diced
1 medium Granny Smith apple, peeled, cored, and diced
2 cups sauerkraut, rinsed and drained
½ cup chicken stock
1 teaspoon Dijon mustard
2 teaspoons chopped fresh rosemary leaves
Bioactive ingredients:
olive oil, chicken, onion, carrot, celery, apple,
sauerkraut, rosemary
1.
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
2.
Season the chicken with the salt and pepper. Add the chicken to the skillet. Cook for 2 to 3 minutes per side, or until golden brown. Transfer to a clean plate.
3.
Reduce the heat to medium. In the same skillet, heat the remaining 1 tablespoon of oil.
4.
Add the onion, carrot, celery, and apple. Cover the skillet, and cook for 5 minutes, or until starting to soften.
5.
Stir in the sauerkraut, stock, mustard, rosemary, and chicken. Bring to a simmer.
6.
Reduce the heat to low. Cover the skillet, and cook for 25 minutes, or until the chicken has reached an internal temperature of 165°F and most of the liquid is gone. Remove from the heat.
Per Serving:
Calories: 281; Total fat: 15g; Saturated fat: 3g; Protein: 24g; Total carbohydrates: 12g; Fiber: 4g; Sugar: 7g; Cholesterol: 107g