Chicken With Grilled Peaches and Arugula

Chicken With Grilled Peaches and Arugula
Quentin Bacon
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

4
6-ounce boneless, skinless chicken breasts
2
tablespoons
plus 1 teaspoon olive oil
kosher salt and black pepper
2
medium red onions, sliced into 1/2-inch-thick rounds
3
peaches, cut into wedges
1
bunch arugula, thick stems removed (about 4 cups)
2
tablespoons
balsamic vinegar
2
ounces
blue cheese, broken into pieces

Directions

  1. Heat grill to medium-high. Brush the chicken with 1 teaspoon of the oil and season with ½ teaspoon each salt and pepper.
  2. In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  3. Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the peaches until charred, 2 minutes per side.
  4. Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese. Serve with the chicken.
Kate Merker
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 126
  • Protein 38 g
  • Carbohydrate 15 g
  • Sugar 4 g
  • Fiber 3 g
  • Fat 14 g
  • Sat Fat 3 g
  • Sodium 673 mg
  • Cholesterol 99 mg
What does this mean? See Nutrition 101.