- Heat a large skillet over medium-high heat. Add 1 1/2 tsp of the olive oil to the pan. Swirl the pan to coat it with the oil.
- Sprinkle the chicken evenly with 1/2 tsp of the salt, 1/4 tsp of the pepper, and the Five-Spice Seasoning. Add the chicken to the pan and cook for 4 minutes on each side, until the chicken is no longer pink in the center. Remove the chicken from the pan and cut it into 1/2-inch cubes.
- Whisk together the chicken stock and mustard. Add the remaining 1 Tbsp of olive oil to the pan and swirl to coat. Add the remaining 1/2 tsp of salt, the remaining 1/4 tsp of pepper, and the sage, rosemary, apples, and onion. Cook for 4 minutes, stirring occasionally. Stir in the stock-mustard mixture. Return the chicken to the pan. Cook for 3 minutes, or until the liquid is reduced by half.
- Transfer to a warm platter. Serve about 4 oz of cooked chicken and apples per plate.
Recipe adapted from The New Soul Food Cookbook for People With Diabetes by Fabiola Demps Gaines, RD, LD, and Roniece Weaver, MS, RD, LD. Available Oct. 16, 2018, from shopdiabetes.org, 800-232-6733, or bookstores nationwide.