|Preparation Time||20 Minutes|
|Cook Time||25 Minutes|
|Total Time||45 Minutes|
|Type||Main Dish; Side Dish|
|Cook Method||Stove Top|
5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh (or 1/2 teaspoon dried) rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons apple cider vinegar
Heat the 2 teaspoons of oil in a Dutch oven over medium heat. Add the chicken and cook, stirring until just cooked through, 3-5 minutes. Transfer to a plate.
Add the remaining 3 teaspoons of oil to the pot. Add the onion, parsnips, carrots, rosemary, salt, and pepper, and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.
Add the broth and apples; bring to a simmer over high heat. Reduce the heat to maintain a simmer, and cook, stirring often, until the vegetables are tender, 8-10 minutes. Return the chicken to the pot and stir in the vinegar.
Calories: 208 cal
Total fat: 6g
Saturated fat: 1g
Monounsaturated fat: 4g