Garlic (1 clove)
Red Apple (1)
Preheat oven to 400 degrees F (200 degrees C) with an empty baking or roasting pan inside. Wash, peel and dice the
Sweet Potatoes (2 cups)
Radishes (1 bunch)
. Place them both in a medium bowl.
Pick the leaves off of two fresh Thyme (2 N/A) sprigs. In a mixing bowl combine the
Fresh Thyme (2)
Olive Oil (2 Tbsp)
Kosher Salt (to taste)
Ground Black Pepper (to taste)
with the radish and sweet potatoes.
Carefully spread the seasoned veggies evenly on the preheated baking pan, and cook for 15-20 minutes, or until tender and golden brown.
While the veggies are cooking, heat a saute pan over medium high heat, then add the
Vegetable Oil (1 Tbsp)
Add red apple (1) in even layer, and brown by cooking on one side without turning; add onion and garlic by stirring gently into apples with a wooden spoon. Add four sprigs of thyme,
Apple Cider (1/2 cup)
Apple Cider Vinegar (1/2 Tbsp)
Reduce heat to a simmer and cook until the
are tender, add
Chicken (8 oz)
to the pan to heat. Turn off the heat, and gently stir in the
Whole Grain Mustard (1/2 Tbsp)
Butter (1 Tbsp)
. Remove the thyme stems, season to taste with
Sea Salt (1/2 Tbsp)
Serve chicken with apples with roasted sweet potatoes and radish. Enjoy!