Balsamic Peach-Chicken Skillet
Sugar Snap Pea and Arugula Salad
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 red onion, diced
- 2 Tbsp 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
- ¼ cup olive oil
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- 2 (8-oz) pkg sugar snap peas, sliced
- 1 (5-oz) pkg arugula
- ¾ cup crumbled feta cheese
Side Dish Instructions
- Whisk together oil, lemon zest, lemon juice, salt, and pepper in a large bowl. Add peas, arugula, and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
168
|
502
|
| Fat (g) | 9 | 13 | 22 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 40 | 5 | 45 |
| Carb (g) | 21 | 8 | 29 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 279 | 372 | 651 |
| T. Sugs (g) | 17 | 4 | 21 |
| A. Sugs (g) | 6 | 0 | 6 |
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