Skip to content

Looks Likes Last Night’s Dinner: Apple Walnut Chicken

February 25, 2013

Beautiful dinner!

As delicious as it is pretty!

(I started writing this two weeks ago! I suck.)

I am going to brag a bit on the fact that I married a man who can cook. He just does not get the opportunity to do so very often, as he works full time and I do not. However, thanks to getting him on the 24 Day Challenge, Trey can frequently be found in the kitchen these days. (Diet brings couple closer together! Story at 11!)

Two weeks ago, I returned from a girls weekend at the Lake of the Ozarks, and Trey made the family dinner. It was a recipe that he found online, tweaked and made his own. (I know! I am so in love!) And it was fantastic! I hope you enjoy it as much as we do!

Apple Walnut Chicken


  • 1tsp Marjoram
  • 1tsp Cinnamon
  • Salt to taste
  • Pepper to taste
  • 2/3 cup apple juice
  • 1/3 cup apple cider vinegar
  • 3-4 chicken breasts
  • 1tbs olive oil, plus 1tsp
  • 1 green apple, cored, peeled and sliced
  • 1/2 med onion, diced
  • 1/4 cup red bell pepper, diced
  • 1/2 cup chopped walnuts, toasted


  1. Combine first four seasonings
  2. Combine juice and vinegar; add about 1/3 of the liquid mixture to the seasonings to create a marinade.
  3. Add marinade to chicken breasts.
  4. Saute apple, onion and bell pepper in 1 tablespoon olive oil, until tender. Set aside.
  5. Add another teaspoon of oil to the hot pan, and sear chicken a couple minutes on each side.
  6. Add all liquid, bring to boil and then simmer, covered for 10 minutes.
  7. Add apple/veggie mixture, cover two more minutes.
  8. Toss with walnuts and serve immediately


  • If you have one of those fancy Pampered Chef apple corer/peeler/slicers, the prep is super easy. Otherwise, add a few minutes to your prep time to peel and cut up the apple into slices.
  • The apple juice adds sugar to this recipe, so this is not good for a detox diet. You could play with the proportions of apple juice and apple cider vinegar if you want, but this mixture has just the right tart/sweet factor for us.
  • I would not omit the Red Bell Pepper – this is a brown dish, and the Red gives it a needed color boost.
  • I would not omit the nuts, unless, of course, there’s an allergy. The nuts add a great crunch texture.
  • You can serve this with a side of quinoa or sweet potato and any green veggie for a complete meal.


Amy first name only signature

No comments yet

Have something to say?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: