from Whole30 Cookbook
In a large skillet, heat the cooking fat over medium-high heat, swirling to coat pan. When the fat is hot, add the chicken, being sure not to crowd the pieces. Season the chicken with the salt and pepper. Cook until browned, 2-3 minutes. Turn the chicken to brown the other sides, add the walnuts, and cook until the chicken is browned and the walnuts are toasted, 2-3 minutes. Shake the pan occasionally so the walnuts don't burn.
Add the sweet potato, apple, and red pepper flakes and cook, stirring often, until the chicken is fully cooked, 3-4 minutes.
Add the apple cider and mix all the ingredients together, scraping the bottom of the pan with a wooden spoon to bring up any tasty bits. Add the arugula and cook for another 30 seconds, gently stirring to the wilt leaves. Drizzle with the splash of apple cider vinegar and serve immediately.
You can spiral slice your sweet potato and then cut into 1 inch pieces.
For leftovers, spoon leftovers on a bed of fresh greens, drizzle with a little olive oil and acv, and garnish with diced avocado. Serve cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 600 | ||
Calories from Fat: 280 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 41 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 200.4mg | 62 % | |
Sodium 233.3mg | 8 % | |
Potassium 955.3mg | 25 % | |
Total Carbohydrate 30.8g | 9 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 25.5g | ||
Protein 49.6g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 600
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