Rating: 3 stars
61 Ratings
  • 5 star values: 5
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 19
  • 1 star values: 1
Chris Morocco


Credit: Charles Masters

Recipe Summary test

30 mins
1 hr 30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

370 calories; fat 15g; saturated fat 2.5g; cholesterol 110mg; sodium 710mg; protein 40g; carbohydrates 19g; sugars 12g; fiber 4g; iron 3mg; calcium 90mg.