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Mustard-Glazed Chicken over Roasted Apples and Onions with Wilted Kale



  • 1 chicken breast (boneless, skinless)

  • 1 small apple – cut into wedges

  • 1/3 small onion – cut into wedges

  • 2 kale leaves, stems removed and torn into bite-sized pieces

  • Sea salt

  • 1 lemon – zested and juiced

  • Black pepper

  • For the mustard glaze

  • 1/3 cup Dijon mustard (we added a little stone ground mustard for texture as well)

  • 3 tablespoons softened butter (left out at room temp, not melted)

  • 1 tablespoon sugar-free maple syrup

  • ½ tablespoon Worcestershire sauce

  • 2 small garlic cloves minced 


  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with tinfoil (for easy clean up).

  3. Toss apple wedges with lemon zest and just enough of the lemon juice to coat.

  4. Arrange apple and onion wedges on the baking sheet and season with black pepper.

  5. Beat together all mustard glaze ingredients until thick and well combined. Coat the bottom of the chicken breast with the glaze and then place right on top of the apples and onions. Coat the remaining sides of the chicken with the mustard glaze.

  6. Place in the oven and bake for 45 minutes, or until chicken is cooked through and glaze begins to brown and bubble.

  7. While the chicken bakes, heat a dry pan to medium-high heat. Rinse kale and add to pan on stovetop. Occasionally toss until leaves begin to brown and wilt. After kale has reached your desired texture, season with sea salt and set aside while you wait for the chicken.

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