Preheat oven to 375 degrees.
In a large oven-proof skillet or cast-iron skillet melt the coconut oil over medium high heat. Season the chicken with a little salt and pepper.
Add the sliced onion and saute until translucent. About 3 minutes.
Add the sliced apples and sage, saute for an additional 2-3 minutes just until soft, but a little crispy still.
Transfer the onion and apple to a separate dish to hold while cooking the chicken.
Add the chicken and cook on one side for 2 minutes and turn to the other side to cook for an additional 2 minutes.
Add the apples and onions back in and the seasonings. Stir together and cook for a couple minutes. Make the "sauce" while the chicken cooks.
Mix the apple cider and dijon together.
Add the spinach to the chicken mixture and drizzle the sauce over top. Mix well.
Place in oven and cook for approximately 20 minutes.
Protein: 1 Veg: 1 Fruit: 1/2 Fat: 0
For phase 2 you could add some chopped pecans on top.
1 tbsp coconut oil
1 1/2 lb Skinless Chicken Breast (cut into "tenders"
2 tsp dried sage (or 1 tbsp fresh sage chopped)
1 tsp course sea salt
1/2 tsp black pepper
2 Large Honeycrisp apple sliced thinly
1 yellow onion (sliced)
4 cup spinach (chopped)
1/2 cup Bragg's apple cider vinegar
2 tbsp dijon