| Level: | Easy |
| Total: | 40 min |
| Prep: | 32 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for the grill
- Four 6- to 8-ounce boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- Zest and juice of 1/2 lemon
- 2 ripe peaches, pitted and cut into wedges
- 2 large tomatoes, preferably heirloom, cored and cut into wedges
- 1/4 cup lightly packed basil leaves, torn
- 2 tablespoons roughly chopped chives
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
Instructions
- Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
- Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
- Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 361 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 46 g |
| Cholesterol | 145 mg |
| Sodium | 864 mg |
Reviews
Easy and really good. I cut the tomatoes and peaches up into smaller pieces to make more of a “salsa” to put on top of the chicken. Whole family loved it.