Wednesday, August 17, 2011

Apple Chicken with Vegetables

4 Skinless, Boneless chicken breasts, cut into chunks (I used whole skinless thighs because I had some in the freezer)
2 cloves garlic, minced
2 Tbsp. minced ginger
2 carrots, chopped
1 red pepper, chopped
1 zucchini, cut into chunks
1 medium onion, diced
1 head of broccoli, cut into small florets
1 Cup apple juice

Place chicken in dutch oven or heavy lidded pot.  Drizzle with olive oil and toss in garlic and ginger.  Stir to coat chicken with oil, garlic and ginger.  Add vegetables.  Pour apple juice over all.  Bake at 375 degrees until chicken is cooked through. 
If you are using diced breast it should only take about 30 minutes.  The chicken thighs too closer to an hour.

Makes 4 servings

I am so excited about this recipe.  Thanks to Gillian McKeith for the recipe idea.
Mine has a few adjustments.  I left out a couple of ingredients that I didn't have and added zucchini because I had some on hand.   You can pretty much use whatever vegatables you have on hand.  The flavors of the apple juice, garlic and ginger really get into the chicken and veggies as it steams.  There is virtually no sodium in the recipe except for what small amount might be in the chicken already.  But the juice, garlic and ginger give it so much sweetness and flavor that you really don't miss any salt at all.  The juices make a great tasting broth.  You can really use whatever veggies you have on hand.  I wish I had taken a picture but we had gobbled it up before I remembered to get my camera out!

Taste: 8/10
Effort v. Payoff: 5/5
Kid-Friendliness:  1/3
Bonus health points:  3
Total:  17 points (four stars ****)

Cost Breakdown
Chicken thighs:  2.75 on sale
Onion:  .35
Carrot:  .25
Broccoli: $1.00
Red Pepper:  $1.64
Zucchini:  .75 (mine was FREE from the garden!)
Apple Juice:  .10
Garlic and Ginger:  .15
Olive oil:  .5
Total cost:  $7.49
Cost per Serving:  $1.88

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