Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Makes: 2 servings
This pan roasted maple Dijon chicken with apple cranberry walnut salad is the perfect fall combination. The chicken is marinated in the most delicious maple Dijon dressing then pan roasted to juicy perfection. Topped with a simple salad of chopped spinach, diced apple, dried cranberries and walnut pieces, you’re going to LOVE this flavorful dish!
Ingredients
Chicken
1 lb. Smart Chicken Boneless Skinless Chicken Breasts, pound thin
2 tablespoons Dijon mustard
1 tablespoon maple syrup
1.5 teaspoons avocado oil
1 teaspoon low sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon back pepper
Salad
1 cup spinach chopped
1/2 cup honey-crisp apple diced small
1/4 cup walnut pieces
1/4 cup cranberries dried
1 tablespoon olive oil
1 tablespoon lemon juice
Salt to taste
Black pepper to taste
Directions
Preheat the oven to 375°F.
Make the Marinade
Combine Dijon mustard, maple syrup, low sodium soy sauce, avocado oil, salt and black pepper in a measuring cup. Whisk until well combined and set aside.
Prepare the Chicken
Add one pound of chicken to an airtight bag and pound it thin using a mallet. This promotes quick, even cooking. Next, pour the marinade over the chicken. Zip the bag closed and massage the marinade into the chicken. Place the chicken in the refrigerator for 15-30 minutes.
Pan Roast the Chicken
Let the chicken rest at room temperature for 10-15 minutes.
Heat an oven-safe skillet over medium high heat. Add one tablespoon of avocado oil to the skillet. Once the oil is hot, add the marinated chicken to the pan. Sear the chicken for 2-3 minutes per side, then place the oven-safe pan in the oven to finish cooking. Roast the chicken for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of your chicken.
Make the Salad
While the chicken is in the oven, make the salad. You do not want to make it too early or the spinach will wilt.
Combine, chopped spinach, diced honey-crisp apple, walnut pieces, cranberries, a drizzle of olive oil, a squeeze of fresh lemon juice, salt and black pepper. Gently toss until well combined.
Assemble the Dish
Add the pan roasted chicken to a plate and top it with a heaping spoonful of the salad. Serve immediately and enjoy.
Nutrition
serving: 1serving which is one marinated chicken breasts with half of the salad, calories: 552kcal, carbohydrates: 28g, protein: 52g, fat: 27g, saturated fat: 4g, polyunsaturated fat: 9g, monounsaturated fat: 11g, trans fat: 0.03g, cholesterol: 145mg, sodium: 823mg, potassium: 1093mg, fiber: 4g, sugar: 21g, vitamin a: 1507IU, vitamin c: 12mg, calcium: 67mg, iron: 2mg
