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Chicken with Apple-Onion Chutney and Wilted Kale Salad

seared chicken, savory apple sauce, kale, toasted pecans

Serves: 2 | Time to Table: 30 minutes | Calories: 605 | Protein Category: Chicken | Allergens: Contains Tree Nuts (Pecans) | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron, Potassium


$14.99/Serving
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Equipment:

  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Apple Cider Vinegar
  • - Apple Slices
  • - Chicken Breasts
  • - Chopped Kale
  • - Honey
  • - Minced Garlic
  • - Pecan Pieces
  • - Sliced Yellow Onion

Wine Pairings by @grapefriend

A zippy Gruner Veltliner has some herbal, vegetal notes to stand up to the kale.

Beer Pairings

We like a well-hopped beer like a German Pilsner with this dish.

TK Table Talk:

What's the worst thing you can say on a first date?

What To Do:

Seared Chicken with Apple-Onion Chutney + Wilted Kale- Step 1

1. Prep the ingredients: Chop the apples and onion. 2.

Seared Chicken with Apple-Onion Chutney + Wilted Kale- Step 2

2. Make the chutney: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add apples, onion, 1 tablespoon vinegar, honey, and ¼ teaspoon each salt and pepper. Sauté 5 minutes. Add ¼ cup water. Cover, and simmer 10 minutes or until tender

Seared Chicken with Apple-Onion Chutney + Wilted Kale- Step 3

3. Cook the chicken: Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Cook chicken 5 minutes on each side or until done. Remove from skillet, and keep warm.

Seared Chicken with Apple-Onion Chutney + Wilted Kale- Step 4

4. Cook the kale: Add 1 tablespoon olive oil to drippings in skillet. Add garlic; sauté 1 minute or until tender. Add ½ tablespoon vinegar, 1 teaspoon honey, kale, pecans, and ¼ teaspoon each salt and pepper. Sauté 3 minutes or until kale wilts.

To Serve: Divide chicken between 2 plates. Top with chutney, and serve with kale.

Pro Tip:

To avoid the apples from turning brown, make the chutney just after chopping them, or toss the apples with the apple cider vinegar.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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