Grilled Curried Chicken Breasts With Peach and Green Bean Salad

grilled-curried-chicken-breasts
Photo by Charles Masters
Grilled Curried Chicken Breasts With Peach and Green Bean Salad 3.0 57 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 370 calories
    • Fat 15 g
    • Sat Fat 2.5 g
    • Cholesterol 110 mg
    • Sodium 710 mg
    • Protein 40 g
    • Carbohydrate 19 g
    • Sugar 12 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 90 mg

Combine the yogurt and curry powder in a large resealable plastic bag. Add the chicken and turn to coat. Refrigerate at least 1 hour and up to overnight.

Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

Toss the peaches and green beans with 1 tablespoon of the olive oil and 1/4 teaspoon each salt and pepper. Grill the peaches, turning once, just until warmed through, 3 to 4 minutes. Grill the green beans in a grill basket or on a sheet of foil until crisp-tender, 4 to 6 minutes. Remove the chicken from the bag and season with ½ teaspoon salt and 1/4 teaspoon pepper. Grill the chicken until cooked through, 4 to 5 minutes per side. Let rest for 5 minutes before slicing.

Ingredients

  1. Check 1/2 cup plain yogurt
  2. Check 2 tablespoons curry powder
  3. Check 4 6-ounce boneless, skinless chicken breasts
  4. Check Canola oil, for the grill
  5. Check 3 peaches, cut into wedges
  6. Check 1/2 pound green beans, trimmed
  7. Check 3 tablespoons olive oil
  8. Check Kosher salt and black pepper
  9. Check 1 head red leaf lettuce, leaves torn
  10. Check 2 tablespoons white wine vinegar

Directions

  1. Combine the yogurt and curry powder in a large resealable plastic bag. Add the chicken and turn to coat. Refrigerate at least 1 hour and up to overnight.
  2. Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
  3. Toss the peaches and green beans with 1 tablespoon of the olive oil and 1/4 teaspoon each salt and pepper. Grill the peaches, turning once, just until warmed through, 3 to 4 minutes. Grill the green beans in a grill basket or on a sheet of foil until crisp-tender, 4 to 6 minutes. Remove the chicken from the bag and season with ½ teaspoon salt and 1/4 teaspoon pepper. Grill the chicken until cooked through, 4 to 5 minutes per side. Let rest for 5 minutes before slicing.
  4. Toss the peaches, green beans, and lettuce with the vinegar, the remaining 2 tablespoons of olive oil, and 1/4 teaspoon each salt and pepper. Top with the chicken.