Skip to Content
Open Menu
Open Site Search Form

Chicken with Root Vegetable Pear Chutney

Any leftover chutney is also great spooned over a warm wedge of Brie or spread on a ham sandwich.

20 minutes
40 minutes


  • 1 tbsp. olive oil
  • 1/2 cup chopped onion
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 2 tbsp. minced fresh ginger
  • 1 medium parsnip, peeled and chopped
  • 1 medium beet, peeled and chopped
  • 1 small turnip, peeled and chopped
  • 1 pear, peeled, cored and chopped
  • 2 cloves garlic, minced
  • 2 tbsp. butter
  • 6 Raley's boneless, skinless chicken breasts
  • Freshly ground sea salt to taste
  • Freshly ground pepper to taste


  1. Heat oil in a medium saucepan over medium heat. Add onion and cook for 5 minutes.
  2. Stir in sugar, vinegar, ginger, parsnip, beet, turnip, pear and garlic and bring to a boil; reduce heat and simmer, covered, for 30 minutes.
  3. While chutney is cooking, melt butter in a large skillet over medium heat. Season chicken with salt and pepper and add to skillet; cook for 10 minutes on each side or until lightly browned and cooked through. Add 1 cup chutney to skillet and cook for 5 minutes more. Season to taste with salt and pepper, if you like. Serve with remaining chutney.


376 calories, 39 g protein, 10 g total fat (4 g sat., 0 g trans), 31 g carbohydrate, 3 g fiber, 23 g sugar, 111 mg cholesterol, 105 mg sodium, 9 points

Skip To Suggested Recipes

Suggested Recipes

Skip Suggested Recipes