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Name: Balsamic Grilled Chicken with Peach, Tomato & Basil Sala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 lbchicken breasts boneless skinless; 1 small pkgfresh basil; 2 clovesgarlic; 4 peaches; 2 shallots; 4 tomatoes; balsamic vinegar; black pepper; extra virgin olive oil; salt

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INGREDIENTS

1 1/2 lbchicken breasts boneless skinless
1 small pkgfresh basil
2 clovesgarlic
4 peaches
2 shallots
4 tomatoes
balsamic vinegar
black pepper
extra virgin olive oil
salt

INSTRUCTIONS

Wash and dry the fresh produce.

4 peaches

4 tomatoes

1 small pkg fresh basil

Halve the tomatoes lengthwise and cut out and discard the stem ends; cut the halves into thin wedges. Transfer to a large salad bowl.

Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pits; cut each quarter lengthwise into thin wedges. Add to the salad bowl.

Preheat a grill pan or regular skillet over medium-high heat.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl (that will be used to marinade the chicken).

2 cloves garlic

To the garlic, add olive oil, balsamic vinegar, salt, and pepper; whisk together.

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp salt

½ tsp black pepper

Pat dry the chicken breasts with paper towels and place in the bowl with the marinade; turn to coat.

1 ½ lb chicken breasts, boneless skinless

Carefully place the chicken breasts in the grill pan / skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate.

Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise. Add to the salad bowl.

2 shallots

Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.

Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper; gently toss until well combined.

2 tbsp extra virgin olive oil

2 tsp balsamic vinegar

½ tsp salt

¼ tsp black pepper

Slice the chicken crosswise into strips.

To serve, divide the salad and chicken slices between plates. Enjoy!

NOTES

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Balsamic Grilled Chicken with Peach, Tomato & Basil Sala

1 1/2 lbchicken breasts boneless skinless
1 small pkgfresh basil
2 clovesgarlic
4 peaches
2 shallots
4 tomatoes
 balsamic vinegar
 black pepper
 extra virgin olive oil
 salt

1
Wash and dry the fresh produce.
4 peaches
4 tomatoes
1 small pkg fresh basil
2
Halve the tomatoes lengthwise and cut out and discard the stem ends; cut the halves into thin wedges. Transfer to a large salad bowl.
3
Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pits; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
4
Preheat a grill pan or regular skillet over medium-high heat.
5
Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl (that will be used to marinade the chicken).
2 cloves garlic
6
To the garlic, add olive oil, balsamic vinegar, salt, and pepper; whisk together.
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp salt
½ tsp black pepper
7
Pat dry the chicken breasts with paper towels and place in the bowl with the marinade; turn to coat.
1 ½ lb chicken breasts, boneless skinless
8
Carefully place the chicken breasts in the grill pan / skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate.
9
Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise. Add to the salad bowl.
2 shallots
10
Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
11
Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper; gently toss until well combined.
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
12
Slice the chicken crosswise into strips.
13
To serve, divide the salad and chicken slices between plates. Enjoy!

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Nutrition

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Serving Size: 1 (1164g)
Recipe Makes: 1

Calories: 428
Calories from Fat: 81 (19%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 33.2mg		1 %
Potassium 2515mg		66 %
Total Carbohydrate 87.6g		26 %
	Dietary Fiber 15g	60 %
	Sugars, other 72.7g
Protein 11.3g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 428

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