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Chicken With Grilled Peaches and Arugula

Chicken With Grilled Peaches and Arugula
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Serves 4| Hands-On Time: | Total Time:


  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.
By July, 2009

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 .

Quick Tip

Fresh arugula has long, firm, bright green leaves. Buy it with the roots intact if you can, since they help preserve freshness. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.