The other day was the quintessential summer day – lazy morning, a beach trip, and lots of sunshine. We topped off our day with our respective workouts and afterwards I decided we needed something extra fresh and seasonal for dinner – enter Basil Peach Chicken!
Currently, peaches and nectarines are super ripe and sweet on store shelves. On top of that, my basil plants have gone crazy! Seriously – I have always killed my herbs until recently. Now I have a bush of stevia and basil that’s starting to look like overgrown vines – mamma like!
The only thing that made this dish better was how quick it was to throw together. While your sides are cooking and the chicken is grilling, just whirl your sauce ingredients together in a food processor and you’re done when your chicken is!
Basil Peach Chicken
- 1 large chicken breast or 2 small chicken breasts
- 1 tablespoon white wine
- salt & pepper
Basil Peach Sauce
- 1.5 cups peaches or nectarines (if using frozen, thaw before use)
- juice from 1/2 a lime
- 1/4 cup basil leaves
- 1/2-inch fresh ginger
- 1 teaspoon agave
- salt and pepper to taste
- Drizzle the chicken with white wine and gently season with salt and pepper. When grill (indoor or out) is hot, stick’em on!
- In a food processor (or even a 2-cup “mini chopper” like I have) process the first 1/2 cup of the peaches and the rest of the ingredients. Process the ingredients for 15-20 seconds, or until the mixture is a thin consistency. Throw in the remaining peaches and pulse until they’re a chunky texture.
- When the chicken is done, top with the sauce and serve the remaining sauce in a dish on the side so more can be ladled on as needed. Enjoy!
The only caution I have is that the ginger can add a bit of zest. I thought it was delicious and complimented the chicken really well, but if you don’t like anything spicy or “zippy”, you may want to halve the amount.