Sheet Pan Apple Pecan Chicken

• 4 large boneless skinless chicken breasts, butterflied
• 2 large gala apples, cored and sliced
• 1/2 cup pecans
• 3 tbsp melted ghee
• 3 tbsp unpasteurized honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp finely chopped fresh thyme
• 1/2 tsp salt, I use Himalayan salt
• 1/2 tsp ground black pepper
• 1/2 tsp chili pepper flakes
• pinch ground nutmeg

Instructions

• The previous night, place your chicken breasts to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and much juicier, too!
• When you're ready to eat, preheat the oven to 425°F and line a 18" x 26" baking sheet with parchment paper
• Pat the chicken breasts dry, butterfly them if you haven't already done that and arrange them on the baking sheet. Place the apple slices and pecans around the chicken.
• Combine the melted ghee, honey, Dijon mustard, apple cider vinegar, chopped thyme, salt, chili pepper flakes and ground nutmeg in a small bowl and mix with a whisk or fork until well combined.
• Pour that over the chicken and apples and rub it well with your fingers.
• Place in the oven and bake for 25 minutes, or until the chicken registers at least 165°F on a meat thermometer. Toss the ingredients around once or twice during cooking.
• Serve without delay.