Sautéed Chicken Breast with Green Apple Salsa

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Here’s a great combination that gets a real boost of flavor from Capella flavor drops and a hint of sweetness from Stevia.

For the Salsa:

  • 1 medium Granny Smith apple, cored, cut into small dice
  • 1/2 cup celery, cut into small dice
  • 1/2 cup water
  • 1 TBSP lemon juice
  • 6 drops Capella Green Apple
  • 8 drops Clear Stevia

For the Chicken:

  • 7 oz. (200 g) chicken fillets, pounded thin
  • Salt and pepper to taste
  • 1/2 cup chicken broth
  • 1 TBSP roughly chopped parsley leaves

1. In a medium bowl combine all the salsa ingredients set aside, stirring occasionally.

2. Meanwhile, heat a large nonstick skillet over medium heat. Season the chicken with salt and pepper, and brown lightly on both sides, about 2 minutes per side. Transfer to a plate and pour the broth into the skillet reducing the heat to low.

3. Return the chicken to the skillet, cover and cook until no longer pink, about 3 minutes more.

4. Transfer the chicken with the pan sauce to a serving plate and top with the apple salsa.



2 Servings
Nutrition Facts: 

160 calories per serving
(1 protein, 1/4 vegetable, 1/2 fruit, 1/2 lemon)