It’s that time of year again. The leaves begin to fall, the food is hearty and filling, and the weather gets cooler with each passing day. It’s finally fall! Or for those of you who aren’t from the south, it’s finally autumn! This is my favorite time of year. The leaves are gorgeous and all you need is a light jacket (did you get that Miss Congeniality reference).
Where I live in North Carolina, we always get every season. I look forward to each season change because that means different foods to try. It is always important to eat foods that are in season. I will be doing a blog post about this soon.
Even though I don’t have children, my life is extremely busy. I can’t image how busy life must get with kiddos running around. I commend you parents! I’m always looking for quick one pot meals to cook during the week.
This meal has a little bit of everything, protein, veggies, carbohydrates, and lets not forget about those healthy fats. You get everything you need for a healthy dinner in this one dish. And it tastes like fall. I hope this helps ease the stress of a weeknight dinner. Enjoy!
- 1 pound chicken breasts
- 1 sweet red apple (I use honeycrisp)
- 1 medium red onion
- 4 medium red potatoes
- 1/2 head napa cabbage
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1/2 cup chicken bone broth
- 2 garlic cloves (whole)
- 4 fresh sage leaves
Pre-heat oven to 400 degrees. Slice potatoes into 1/2 inch pieces. Place into baking dish and sprinkle with 1 teaspoon of salt and add 1/4 cup of the bone broth. Bake for 20 minutes.
After potatoes have baked for 20 minutes, slice apples into long 1/4 inch pieces and add to potatoes. Bake for another 15 minutes.
Once apples have baked with potatoes for 15 minutes, lower oven heat to 350 degrees. Add all other ingredients to baking dish (make sure the chicken is on top) and sprinkle with salt, pepper, and chopped sage. Drizzle with remaining olive oil.
Bake for an additional 30 minutes or until chicken is cooked through. Serve immediately.