Herbs can grow outdoors year round here in Southern California. I have good luck with sage, mint, rosemary, lavender, chives & thyme. They all grow like weeds, and I feel so sustainable when I’m able to utilize what is growing on our land. The thyme happens to be planted right underneath an area where our main sprinkler systems are housed. The inevitable dribble helps keep the thyme healthy and growing. And it’s good for dinners like this: Apple Thyme Chicken.
This wonderfully simple recipe is perfect for a lower fat, lower calorie dinner. The chicken breasts are simply salted & peppered, covered with sliced apples, and drizzled with balsamic vinegar and a sprinkle of fresh thyme & shallots.
The apples ooze a bit of their juices during baking, and that mixes with the balsamic for a small amount of syrupy sauce to spoon over the chicken before serving.
The chicken remains tender and moist- as long as it’s not overbaked. I like to plug in a remote meat thermometer (couldn’t live without this one) and pull it out at 165 degrees F. Baking time should be 20 to 30 minutes, depending on the thickness of your chicken breasts. If you pound out the breasts so that they’re a similar thickness, they’ll cook more evenly and will all be done at the same time.
This one was a big hit with the family because, well… who doesn’t like apples? Baked sliced sweet potatoes and steamed broccoli rounded out this easy dinner. The chicken is 270 calories (6 weight watcher points).
This recipe can be found here: Apple Thyme Chicken
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