Autumn Harvest Shredded Chicken with Maple-Apple Chutney and Sage-Infused Quinoa

Begin by preheating your oven to 375°F. In a large mixing bowl, combine 1 pound of boneless, skinless chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Place the seasoned chicken breasts in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

While the chicken is baking, prepare the maple-apple chutney by dicing 1 medium apple and combining it in a saucepan with 1/4 cup of maple syrup, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of ground cinnamon, and a pinch of salt.

Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are tender and the mixture thickens.

In a separate pot, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of vegetable broth and 1 tablespoon of chopped fresh sage.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before shredding it with two forks.

To serve, place a generous scoop of sage-infused quinoa on each plate, top with shredded chicken, and drizzle with the warm maple-apple chutney.

Garnish with additional fresh sage leaves if desired.