This super-fast and healthy smothered chicken tastes best on the deck with a chilled glass of gewürztraminer. The fruity white pairs nicely with the peaches here. Source: EatingWell Magazine, July / August 2020

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • Sprinkle chicken with 1/4 teaspoon each pepper and salt.

  • Oil the grill rack. Grill peach halves, cut-side down, until lightly charred, 4 to 5 minutes. Transfer to a cutting board and slice. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 3 to 5 minutes. Flip and top the chicken with the peach slices and cheese. Grill until an instant-read thermometer inserted in the thickest part registers 165 degrees F and the cheese is melted, 1 to 2 minutes more.

  • Whisk oil, vinegar, tarragon and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Add arugula and toss to coat. Serve the chicken on top of the arugula. Garnish with more tarragon, if desired.

Nutrition Facts

342 calories; total fat 20.2g 31% DV; saturated fat 6.4g; cholesterol 93mg 31% DV; sodium 481mg 19% DV; potassium 263mg 7% DV; carbohydrates 6.9g 2% DV; fiber 1.2g 5% DV; sugar 5g; protein 33.3g 67% DV; exchange other carbs 1; vitamin a iu 1151IU; vitamin c 8mg; folate 54mcg; calcium 118mg; iron 2mg; magnesium 28mg.