Apple Cider Glazed Chicken with Green Bean Skillet
This recipe is inspired by autumn, thanks to an apple cider glaze with dried cranberries for the chicken, and a green bean skillet with succulent mushrooms, caramelized onions, and crunchy toasted walnuts.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Mushrooms
8 4 oz
Green Beans
10 5 oz
Omani Pink Sweet Potato (Organic)
10 5 oz
Thyme
0.1 0.05 oz
Protein & more
Walnuts
2.25 1.13 oz
Cranberries, dried
1.25 0.63 oz
Chicken Tenders
1 0.5 lb
Pantry items
Butter, salted
1 0.5 tablespoon
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
.5 0.25 teaspoon
Spice mix
Sage, ground
1 0.5 teaspoon
Dried thyme
3/4 0.375 teaspoon
Rosemary, ground
1/4 0.125 teaspoon
Nutmeg
1/8 0.065 teaspoon
Black pepper
1/8 0.065 teaspoon
Marjoram, dried
1/2 0.25 teaspoon
Apple Cider Glaze
Apple cider
.5 0.25 cup
Apple cider vinegar
2 1 tablespoon
Minced Ginger
2 1 teaspoon
Whole grain mustard
1 0.5 teaspoon
Prep ahead (optional)
a. Peel sweet potatoes; cut into ¼”-thick rounds. b. Snap stem ends off green beans. c. Thinly slice yellow onion. d. Leave mushrooms whole or cut larger ones in half.
Instructions
1
Roast sweet potatoes:
a. Preheat oven to 400º. Prep small baking pan with olive oil.
b. Add sweet potatoes (peel, slice into ¼”-thick rounds) to small bowl. Add 2 tsp olive oil, ¼ tsp salt, and ⅛ tsp black pepper; toss to coat.
c. Add to small baking pan in single layer. Roast until caramelized and tender, about 18-20 minutes. Flip sweet potatoes halfway for even browning.
2
Cook chicken:
a. Cut chicken tenders into 1” pieces and season with autumn spice mix and ¼ tsp salt.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add chicken tenders and cook until caramelized, about 2 minutes. Continue cooking on medium heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
3
Cook green bean skillet:
a. Wipe out sauté pan with paper towels. Over high heat, add walnuts. Toast for about 2-3 minutes. DON’T WALK AWAY! Set aside.
b. In same sauté pan over medium-high heat, add 2 tsp olive oil. Add yellow onion (thinly slice); cook until caramelized, about 3-4 minutes.
c. Add button mushrooms (whole or slice large ones in half); cook until caramelized, about 2-3 minutes.
d. Add green beans (remove stem ends) and ¼ tsp salt. Toss together and cook until green beans are tender but crisp, about 3 minutes. Plate or add to serving bowl.
4
Cook apple cider glaze:
a. In same sauté pan over high heat, add apple cider glaze, dried cranberries, and thyme sprig. Cook until glaze reduces and thickens, about 2-3 minutes. Remove from heat, and stir in 1 tbsp butter.
5
Serve:
a. Plate sweet potatoes alongside green bean skillet garnished with toasted walnuts.
b. Top with chicken and drizzle with apple cider glaze and cranberries. Enjoy.
Chef's notes
The apple cider glaze would also be lovely on salmon if chicken isn't a preference.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX