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Chicken Breast with White Bean and Apple Salsa
Recipe

14 INGREDIENTS • 8 STEPS • 1HR 10MINS

Chicken Breast with White Bean and Apple Salsa

4.0
3 ratings
This pan-seared chicken has two delicious sides. The white bean and apple salsa and the feta butternut squash is seasoned with cumin for a smoky-sweet side.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
This pan-seared chicken has two delicious sides. The white bean and apple salsa and the feta butternut squash is seasoned with cumin for a smoky-sweet side.
1HR 10MINS
Total Time
$7.42
Cost Per Serving
Ingredients
Servings
2
US / Metric
Salt
to taste
Scallion
1 bunch
Scallion, chopped
2 scallions per 2 servings
Red Apple
1
Red Apple, chopped
Sage Leaves
2
Sage Leaves, chopped
Olive Oil
1 tsp
Vegetable Oil
3 Tbsp
Vegetable Oil
Ground Cumin
1/2 tsp
Ground Cumin
Feta Cheese
1/3 cup
Feta Cheese, crumbled
Nutrition Per Serving
VIEW ALL
Calories
696
Fat
32.4 g
Protein
38.1 g
Carbs
72.3 g
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Chicken Breast with White Bean and Apple Salsa
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Chop the Italian Flat-Leaf Parsley (3), Sage Leaves (2), Scallion (1 bunch), and Red Apple (1).
step 1 Chop the Italian Flat-Leaf Parsley (3), Sage Leaves (2), Scallion (1 bunch), and Red Apple (1).
step 2
Dice the Butternut Squash (1).
step 2 Dice the Butternut Squash (1).
step 3
Season the Boneless Skinless Chicken (8 oz) with Salt (to taste) and Ground Black Pepper (to taste) and set aside at room temperature.
step 3 Season the Boneless Skinless Chicken (8 oz) with Salt (to taste) and Ground Black Pepper (to taste) and set aside at room temperature.
step 4
Combine the white of the scallions, Canned White Beans (1/2 cup), red apples, Apple Cider Vinegar (1 tsp), sage, parsley, and Olive Oil (1 tsp). Stir well, and season to taste with salt and pepper.
step 4 Combine the white of the scallions, Canned White Beans (1/2 cup), red apples, Apple Cider Vinegar (1 tsp), sage, parsley, and Olive Oil (1 tsp). Stir well, and season to taste with salt and pepper.
step 5
Heat a large saute pan over medium-high heat, then add 1 tablespoon of Vegetable Oil (3 Tbsp). Cook chicken until browned on first side, then flip and saute until chicken is cooked through. Remove chicken from the pan and set aside.
step 5 Heat a large saute pan over medium-high heat, then add 1 tablespoon of Vegetable Oil (3 Tbsp). Cook chicken until browned on first side, then flip and saute until chicken is cooked through. Remove chicken from the pan and set aside.
step 6
Over medium-high heat, add 2 more tablespoons of vegetable oil. Add the diced butternut squash. Stir briefly, then arrange in a single layer, and cook without stirring for about 5 min to brown the bottom sides.
step 6 Over medium-high heat, add 2 more tablespoons of vegetable oil. Add the diced butternut squash. Stir briefly, then arrange in a single layer, and cook without stirring for about 5 min to brown the bottom sides.
step 7
Sprinkle with Ground Cumin (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste). Stir and continue to cook until tender and browned all over. Taste and adjust if needed. Add scallions greens. Remove from heat, and add crumbled Feta Cheese (1/3 cup).
step 8
Serve chicken breasts with white bean and apple salsa along with a side of sauteed butternut squash and feta. Enjoy!
step 8 Serve chicken breasts with white bean and apple salsa along with a side of sauteed butternut squash and feta. Enjoy!
Tags
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American
Gluten-Free
Lunch
Chicken
Shellfish-Free
Vegetables
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