Apple Cider Chicken Skillet
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
500 |
|
| % Daily Value* | ||
| Total Fat 14g | 18% | |
| Saturated Fat 4.5 | 22% | |
| Cholesterol 115mg | 39% | |
| Sodium 460mg | 20% | |
| Total Carbohydrate 67g | 24% | |
| Dietary Fiber 5g | 16% | |
| Sugars 48g | ||
| Includes Added Sugars 6g | 48% | |
| Protein 25g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 113mg | 10% | |
| Iron 3mg | 15% | |
| Potassium 370mg | 8% | |
Ingredients
- 6 Chicken Thighs, Boneless/Skinless
- 2 tbsp Olive Oil, divided
- 1 tsp Paprika / Garlic Powder / Onion Powder / Thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 tbsp Butter
- 2 Shallots, sliced
- 1 cup Apple Cider
- 1 tbsp Whole Grain Mustard
- 1 tbsp Brown Sugar
- 1 tbsp Tamari
- 1 package Rita's Garden Fall Medley
- 1 Apple, sliced
- 1/4 cup Dried Cranberries
- Garnish: Fresh Thyme, Walnuts, Maple Syrup
Method of Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Cut the Rita's Garden Fall Medley vegetables into smaller cubes, smash the garlic, and set aside.
Step 3
Marinate chicken thighs with 1 tbsp olive oil and spices. Toss to coat chicken evenly.
Step 4
Heat an oven-safe skillet over medium-high heat with 1 tbsp olive oil.
Sear the chicken, about 3 minutes each side, and then transfer to a plate.
Step 5
In the same skillet add butter and shallots.
Sauté for 1-2 minutes before adding apple cider, mustard, brown sugar, and tamari. Bring to a simmer.
Step 6
Turn off the heat and add chicken, root vegetables, apples, and craisins to the skillet.
Transfer the skillet to the oven and bake for 35-40 minutes until the vegetables are fork tender.
Step 7
Garnish the top with fresh thyme, chopped walnuts, and a drizzle of maple syrup. Enjoy!
