Baked Chicken with Apples and Curry

Baked chicken is finished off with a marmalade glaze and served on a bed of healthy grains mixed with apples and peppers. Yum!

Today, I’m excited to feature a dinner recipe taste-tested and given two thumbs up by my sister Claire. Claire is a creative cook who loves to try new recipes, so that’s a win for us! Be sure to leave a comment if you enjoy her contribution to the blog.

Baked Chicken with Apples and Curry takes a little bit of time in the oven – but if you’re lucky enough to be making this without kids and pets underfoot — you could pour yourself a glass of wine and catch up on The Great British Baking Show, right? 

This baked chicken casserole is a delicious, protein-packed meal served on a bed of healthy grains. It’s easy enough for a weeknight meal and also great to serve to company — since the farro mix can be made ahead. The marmalade glaze added at the end is a nice finishing touch, too!

What’s to Like About Baked Chicken with Apples and Curry

  • This meal is budget-friendly (or as close as we can get during this time of soaring grocery prices.)
  • You may already have many of the ingredients in your pantry.
  • It’s flexible. Make it with your favorite whole grain: we use farro here, but barley or another grain can easily be substituted. [See ideas below.]
  • The simple addition of curry gives it a little kick – you can control how much.
  • There’s a lot of nutrition in this simple dish, with protein and fiber leading the way.
Slice green apple

Different Types of Farro

A key ingredient in Baked Chicken with Apples and Curry is the ancient wheat grain called farro. Feel free to substitute barley or another whole grain of your choice — the idea is to get healthy grains into the dish. Here’s a link to 12 substitutes for farro.

I called farro a whole grain just now, but so far as I can tell – it’s not often found in that form in U.S. grocery stores. Here are the different types available:

Whole grain farro

Pearl Farro is the most common one found in grocery stores. It has had some of its nutrient-rich layers removed in order to shorten the cooking time.

Semi-Pearled Farro– Has about half of the nutrients of whole farro and a shorter cooking time.

Whole Farro – is the most nutritious of all the types but takes longer to cook. You can shorten the cooking time by soaking the farro overnight before cooking.

Bob’s Red Mill Semi-Pearled Farro was the one used in this recipe, following the directed cooking times below.

A Quick Look at the Nutritional Benefits of Farro

Farro is a grain that resembles brown rice but has more of a nutty flavor. It’s a great source of fiber, iron, protein and magnesium. [Source: MayoClinic.org]

Protein, as we know, keeps us fuller longer and is essential in building muscle mass, among many other health benefits.

Fiber really helps to improve digestive health. It can also improve satiety – meaning it keeps us feeling fuller longer. It has been shown to prevent spikes in blood sugar as well.

Note: Farro isn’t gluten-free, so this wouldn’t be an option for those with celiac disease or wheat sensitivities.

Looking for more easy + nutritious meals?

Easy Lentil Shepherds Pie
Baked Haddock with Fennel Cauliflower Puree
Shrimp Tacos with Avocado Crema

Baked Chicken with Apples and Curry

Course: Dinner
Servings

2

servings

This hearty and healthy dish made with simple ingredients is so easy to make.

Ingredients

  • 1 TBSP. olive oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped red bell pepper

  • 1/2 cup chopped green bell pepper

  • 1-2 cloves garlic, finely chopped

  • 2 medium tart green apples, chopped

  • 1-2 TBSP. curry powder

  • 1 cup farro (or substitute grain such as barley)

  • 2 large boneless, skinless chicken breasts

  • 1/2 tsp. garlic salt

  • 3 TBSP. orange marmalade or apricot jam

Directions

  • Rinse the farro under cold water before cooking, if directed on the package.
  • Heat oil in a large skillet. Saute the onion, bell peppers and garlic for 5 minutes, stirring occasionally.
  • Add chopped apple and curry powder. Saute about 4 minutes longer.
  • Stir in farro and chicken broth. Bring to a boil. Reduce heat and simmer 20-25 minutes.
  • While the farro is simmering, preheat oven to 375 F and prepare the chicken breasts. You can cut extra large ones in half and also pound the meat thinner using a mallet, the back of a skillet or a rolling pin, if you wish. Doing this makes the chicken pieces more uniform in size and helps them to cook more evenly.   
  • Pour farro mixture into a large baking dish or casserole. Arrange chicken breasts over farro and season with garlic salt. Cover and bake in 375 F oven for 35 minutes. Remove cover and brush chicken with marmalade. Continue to bake, uncovered, about 15 minutes longer. Remove from oven and let stand 5 minutes before serving. Enjoy!

Notes

  • Recipe Source: The National Barley Foods Council

If you give this dish a try, please be sure to leave a comment. I’d love to know how you liked it or if you made any substitutions.

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I am not a licensed nutritionist, medical professional or cosmetics expert. The information provided on Honest + Simple is for general informational purposes only. The statements on this website have not been evaluated by the Food + Drug Administration and are not intended to treat, prevent or cure any disease. Before making decisions about your health or other concerns, please consult a qualified professional and do not rely on this website for medical advice.

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