Balsamic Peach-Chicken Skillet
Sugar Snap Pea and Arugula Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp kosher salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 (8-oz) pkg diced red onions
- 2 Tbsp jarred minced garlic
- ½ cup balsamic vinegar
- 2 Tbsp honey
- 1 pint cherry tomatoes, halved
- 3 peaches, sliced
Instructions
- Sprinkle chicken with salt and pepper. Cook in hot oil in a large skillet over medium heat 5 minutes per side; remove from skillet.
- Add onion and garlic to skillet; cook 5 minutes or until onion is tender, scraping to loosen browned bits.
- Add vinegar and honey; cook 2 to 3 minutes or until reduced by half. Stir in tomatoes and peaches. Return chicken to skillet.
- Cover and cook 5 minutes or until done.
Side Dish Ingredients
- 2 (8-oz) pkg sugar snap peas, sliced
- 3 cups arugula (or use baby arugula)
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ cup crumbled feta cheese
Side Dish Instructions
- Toss together first 6 ingredients in a large bowl. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
342
|
106
|
448
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 40 | 4 | 44 |
| Carb (g) | 23 | 6 | 29 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 326 | 197 | 523 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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