Originally From
Sprung From
Imported From
Chicken With Grilled Peaches and Arugula
812cf9c2-98bb-415a-bf71-06d0230dbc1a1 wants to cook this
4
- * 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
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.
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.
Chicken
