• 1lb organic free range chicken tenders/breasts/thighs
  • 1 yellow onion, thinly sliced
  • 1 apple, thinly sliced
  • 2 lemons, halved
  • 2 tablespoons raw honey
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2-3 tablespoons fat, I used olive oil


Thinly slice your onions and apples and throw them into a fat greased skillet under medium-high heat.

Let the apples and onions cook down for a bit until they begin to become translucent. When they do, add 1/2 lemon (juice), 1 tbsp honey, 1/2 tsp cinnamon, nutmeg, salt and pepper, and 1/4 tsp white pepper, garlic and onion powder and mix thoroughly to help combine and let caramelize.

While the onions and apples cook away, pull out another large skillet, add some fat and heat up under medium-high heat. While the skillet heats up, salt and pepper your chicken and add them directly to the pan.

While the chicken begins to cook, add the rest of your ingredients including the spices, honey, and lemon on top of the chicken.

When the sides begin to turn white, flip the chicken over and add any extra honey and/or lemon on top, to taste.

Once the chicken has cooked through, layer some caramelized apples and onions on a plate, and top them off with some chicken. Garnish with a lemon. Why? Because it looks pretty, unlike my photography.