Balsamic Peach-Chicken Skillet
Sugar Snap Pea and Arugula Salad
Ingredients
- 1 red onion, chopped
- 2 Tbsp olive oil
- 6 boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp minced garlic
- ½ cup balsamic vinegar
- 2 Tbsp honey
- 1 pint organic cherry tomatoes, halved
- 3 organic peaches, sliced
Instructions
- Sauté onion in hot oil in a large skillet over medium heat 5 minutes or until tender. Add chicken; sprinkle with salt and pepper.
- Cook chicken 5 minutes per side; remove from skillet. Add garlic; cook 1 minute, scraping skillet 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 |
269
|
110
|
379
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 28 | 4 | 32 |
| Carb (g) | 21 | 7 | 28 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 256 | 218 | 474 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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