Roasted Apple-Rosemary Chicken Thighs

By Pagingdrstarling

Nutrition score per serving: 275 calories, 10g fat (2g saturated), 32g carbs, 23g protein, 3g fiber, 19mg calcium, 2mg iron, 426mg sodium

Ingredients

• 1 ⁄2 pound tart apples, such as Granny Smith (about 1 large or 2 small)
• 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
• 2 tablespoons white wine
• 2 tablespoons olive oil
• 1 1⁄2 teaspoons finely chopped fresh rosemary
• 2 garlic cloves, minced
• 1 ⁄2 teaspoon kosher salt
• 1 ⁄2 teaspoon freshly ground black pepper
• 2 cups cooked brown rice

Details

Servings 1
Adapted from shape.com

Preparation

Step 1

1. Preheat oven to 400°F. Core apples and cut into 1-inch cubes. In a large baking pan, combine apples, chicken, wine, oil, rosemary, garlic, salt, and pepper. Toss to coat. Roast for 20 to 25 minutes or until apples are softened.

2. Divide rice evenly among four plates and top with equal amounts of chicken and apples. Pour pan juices over top and serve.