Easy, quick and healthy dinner, which, moreover, will be remembered by your interesting taste. Rub the chicken with spices and sauté, then stew with apples and onions in a small amount of broth with honey. Chicken and apples will have a pleasant golden color. thanks to added turmeric and a light appetizing honey glaze. An excellent garnish for a meat dish will be fried in garlic butter chard – a leaf relative of beets, rich in vitamins, trace elements and fiber. Sauté the chard for a few minutes, starting with denser stems and then adding leaves, so that they just sag and do not lose their useful properties. Put on a plate a green pad and cover with a piece chicken and apples. Nutrition value per serving: (4 total) Calories 380, total fat 14 g., Saturated fat g., Proteins 39 g., Carbohydrates 24 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts without skin and bones (approximately 180 gr. each)
- 0.5 tsp ground allspice
- 1/4 tsp turmeric
- 2 tbsp. l olive oil + 2 tsp
- 2 gala apples, sliced
- 1 red onion, chopped
- Juice 1 Lemon
- 0.5 tbsp. lightly salted chicken stock
- 1 tbsp. l honey
- 2 cloves, minced garlic
- 1 bunch of chard, chopped (separate leaves and stems)
Recipes with similar ingredients: chicken breasts, chard, apples, red onion, lemon juice, allspice, turmeric, honey
Recipe preparation:
- Rub the chicken with 0.5 tsp. salt, a little black pepper, allspice and turmeric. In a large frying pan on moderate heat, heat 1 tbsp. l olive oil. Put chicken and fry until golden brown for 3-4 minutes on each side. Put on a plate and set aside.
- Add apples, onions and a pinch of salt to the pan. Cook stirring occasionally until apples are softened and slightly brown for about 4 minutes.
- Add lemon juice to the pan and cook, scraping from the bottom pans sticking pieces, 30 seconds. Pour in the chicken stock and honey. Bring to a boil, then reduce heat to maintain slow boil. Spread the chicken on top of the apple mixture. Cover cover and simmer until tender chicken, and until the sauce is a little evaporate for 6 minutes.
- Meanwhile, in another large non-stick pan coating over medium-high heat, heat the remaining 1 tbsp. l and 2 tsp olive oil. Add garlic and fry, stirring, until golden color, about 30 seconds.
- Add the stalks of chard, salt and pepper. Fry stirring until soft, 3 minutes. Then add the chard leaves; cook, stirring until they fade, about 2 minutes. Serve with chicken and apples.
