Grilled Chicken and Peach Arugula Salad

• Chicken Breasts

  2 medium fillets
• Peaches

  2 medium
• Arugula

  5 ounces
• Balsamic Vinegar

  3 tablespoons
• Olive Oil

  2 tablespoons
• Honey

  1 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

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Alle trin

1. 1

   Pat the chicken breasts dry with paper towels and season generously with salt and pepper.

2. 2

   Slice the peaches in half and carefully remove the pits.

3. 3

   Preheat a grill or grill pan to medium-high heat.

4. 4

   Lightly brush the chicken breasts with olive oil. Grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes, then slice.

5. 5

   While the chicken rests, lightly brush the cut sides of the peaches with olive oil. Place cut-side down on the hot grill and cook for 3-4 minutes, until tender and lightly charred. Flip and grill for another 2-3 minutes.

6. 6

   In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the mixture thickens into a syrupy glaze.

7. 7

   In a large bowl, toss the arugula with 1 tablespoon of olive oil, a pinch of salt, and pepper.

8. 8

   Divide the arugula between two plates. Top with the sliced grilled chicken and grilled peach halves.

9. 9

   Drizzle generously with the prepared balsamic glaze. Serve immediately.