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Cider Glazed Chicken with Roasted Carrots and Kale Chips

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Cider Glazed Chicken:


  • 3 boneless chicken breasts
  • Rosemary Infused Olive Oil
  • 1 ½ cups apple cider
  • 1 Tablespoon Red Apple Balsamic
  • 2 garlic cloves, minced
  • ½ tsp cinnamon
  • ½ tsp thyme
  • ¼ tsp sage
  • ¼ tsp salt


1. Preheat oven to 375 degrees F. Brush a baking sheet lightly with rosemary olive oil.

2. Rub chicken breasts all over with olive oil and season with salt. Arrange on the baking sheet with an inch or more of space between them. Bake for about 30 minutes (or until the chicken breasts reach 150-155 degrees F).

3. While the chicken is cooking, in a saucepan combine apple cider, balsamic, garlic, cinnamon, thyme, sage, and salt.

4. Bring to a simmer over medium-high heat and continue cooking, stirring occasionally, until the glaze thickens, about 20 minutes.

5. When the chicken breasts and glaze are ready, brush chicken breasts with the cider glaze. Return to the oven until the chicken reaches 165 degrees F.*

6. Once cooked, remove the chicken from the oven and allow to sit for 10 minutes. Then serve.

Roasted Veggies:


  • 1 bunch of kale
  • Approx. 1 Tablespoon Garlic olive oil
  • 1 teaspoon Italian Pizza Seasoning
  • Salt and pepper to taste

Preheat over to 400 degrees

Thoroughly wash and dry kale (a salad spinner works well for this!). And rip leaves off of stems into chip sized pieces.

Mix kale with spices and oil and toss to coat evenly. Lay kale in a single layer on a foil lined baking sheet.

Bake for approx. 15 minutes, until the kale is slightly crispy and curled on the edges. Keep a close eye on the kale so it doesn’t burn!

Once done, remove from the oven and enjoy! 


  • 4-5 medium carrots
  • Approx. 1 Tablespoon Garlic olive oil
  • Approx. 1 Tablespoon Serrano Honey Balsamic Vinegar
  • 1 Teaspoon Herbes de Provence spice
  • Salt and Pepper to taste

Preheat oven to 375 degrees F

Peel and thinly slice carrots into discs. Toss carrots with oil, balsamics, spices, salt and pepper. Adjust oil amount if necessary to make sure the oil lightly coats the carrots.

Add carrots to a foil lined baking sheet and spread into a single layer.

Bake for approx. 20 minutes until carrots soften and begin to caramelize. Increase cooking time if you prefer more well-done carrots.