Sheet Pan Apple Pecan Chicken
From the Kitchen of The Healthy Foodie
Ingredients
4 large boneless skinless chicken breasts, butterflied
2 large gala apples, cored and sliced
1/2 cup pecans
3 tbsp butter
3 tbsp honey
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp finely chopped fresh thyme
1/2 tsp salt, I use Himalayan salt
1/2 tsp ground black pepper
1/2 tsp chili pepper flakes
pinch ground nutmeg
Instructions
The previous night, place your chicken breasts to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and much juicier, too!
When you're ready to eat, preheat the oven to 425°F and line a 18" x 26" baking sheet with parchment paper
Pat the chicken breasts dry, butterfly them if you haven't already done that and arrange them on the baking sheet. Place the apple slices and pecans around the chicken.
Combine the melted butter, honey, Dijon mustard, apple cider vinegar, chopped thyme, salt, chili pepper flakes and ground nutmeg in a small bowl and mix with a whisk or fork until well combined.
Pour that over the chicken and apples and rub it well with your fingers.
Place in the oven and bake for 25 minutes, or until the chicken registers at least 165°F on a meat thermometer. Toss the ingredients around once or twice during cooking.
Serve without delay.
