#BaptistHealthy Easy Eats: Chicken with Sauteed Onions, Apples and Rosemary for Rosh Hashanah

What are you serving for Rosh Hashanah? During the holidays, eating apples with honey is a Rosh Hashanah tradition the ancient Jews believed had healing powers. Dipping the apples in honey is part of the celebration to signify the hope of a sweet new year.

When combined with chicken, this one-pan recipe is easy to prepare and cooks in less than 20 minutes, making it the perfect healthy meal for the holiday season or any time of the year.

Chicken with Sauteed Onions, Apples and Rosemary
drizzled with Honey

(Makes 4 servings)

  • ½ tablespoon unsalted butter
  • ½ tablespoon extra-virgin olive oil
  • 1 small sweet onion, thinly sliced (about 1 cup)
  • 2 small red apples, sliced (Fuji, Gala, Honeycrisp or Rome apples work well)
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch strip
  • 1 tablespoon fresh rosemary, finely chopped, divided
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • A drizzle of honey


  • In a large sauté pan, heat butter and oil over medium-high heat.
  • Add onion and apple slices and sauté for 3-4 minutes (depends on the thickness), until softened and slightly browned.
  • Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
  • Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 5-6 minutes total.  (If your pan is too crowded, do this in batches – or remove the onions and apples – so you can properly brown the chicken.
  • Add apple cider vinegar and the onions and apples (if you removed them) and remaining teaspoon of rosemary.
  • Cover the pan, reduce the heat to medium and cook until chicken is thoroughly cooked. 
  • Serve chicken and apples with extra pan juices.
  • Optional:  drizzle with honey

Nutritional information (per 4 ounce serving): Calories 245, Fat 5g, Carbohydrate 9g, Sodium 220mg, Protein 39g.

About the Author

Amy Kimberlain is a registered dietitian and Certified Diabetes Educator and Care Specialist (CDCES) with Community Health at Baptist Health South Florida. Ms. Kimberlain has 20 years of experience in nutrition and dietetics. Active in the community, she has contributed her expertise to various public health initiatives, including childhood obesity, diabetes and family health. Ms. Kimberlain is an academy media spokesperson for the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals. She earned bachelor’s degrees in nutrition and Spanish from Florida State University. She is also an avid runner and registered yoga teacher.

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