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Chicken With Grilled Peaches and Arugula

Quentin Bacon
Serves 4 Hands-On Time: 20m Total Time: 20m

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 1/2 teaspoon each salt and pepper. In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper.
  2. 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.
  3. Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese; serve with the chicken.
By Kate Merker,  July 2009
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Quick Tip

Use a paring knife to cut fruits and vegetables.

Nutritional Information

  • Per Serving
  • Calories 345Calories From Fat 126
  • Protein  38g
  • Carbohydrate  15g
  • Sugar  4g
  • Fiber  3g
  • Fat  14g
  • Sat Fat  3g
  • Sodium  673mg
  • Cholesterol  99mg
What does this mean? See Nutrition 101.

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