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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Apple-Glazed Chicken with Spinach

Source: dLife

Apple jelly is the secret ingredient in this chicken and spinach dish.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	287.6

Total Carbs	40.2 g

Dietary Fiber	2.9 g

Sugars	32.8 g

Total Fat	1.8 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	380.8 mg

Protein	27.0 g

Sodium	276.8 mg

Dietary Exchanges 1.8 Fat, 0.3 Vegetables, 0.7 Fruits, 1.4 Other Carbs, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup Jelly, apple 2.0
2 tbsp low sodium soy sauce 1.0
1 tbsp fresh thyme 1.0
1 tsp fresh lemon peel 1.0
1 tsp fresh ginger root 4.0
4 each boneless skinless chicken breasts 1.0
1 each cooking spray 2.0
2 each medium apples 0.3333
0.3333 cup chopped leeks 2.0
2 each medium garlic cloves 2.0
2 tbsp apple cider 10.0
10 oz fresh spinach leaves

Directions

For glaze: In a small saucepan heat apple jelly, soy sauce, thyme, lemon peel, and ginger just until jelly is melted. Set aside 1/4 cup of the glaze.
Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees), turning once and brushing with the remaining glaze the last 5 minutes of broiling.
Meanwhile, lightly coat a large saucepan or Dutch oven with cooking spray. Heat saucepan over medium heat. Add apples, leek, and garlic; cook for 3 minutes. Add the reserved 1/4 cup glaze and apple cider; bring to boiling. Add spinach and toss just until wilted. Season to taste with salt and black pepper.
To serve, cut each chicken piece crosswise into 6 to 8 slices. Divide the spinach mixture among dinner plates. Top with sliced chicken.