Grilled Chicken with Chiptole Peach BBQ Sauce

{a spicy peach}

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Who doesn’t love a sweet, juicy peach during the summer?  Seriously, if you don’t like peaches I am curious as to why not?  I get pretty excited the first time I see the stocked peaches at the grocery store.  Chase loves peaches, he would eat 10 in one sitting if we let him.  They are frequent visitors on our dinner plates (and breakfast and snacks for me) during the summer.  A fresh cut up peach stirred into some yogurt with a bit of granola – such a yummy (and healthy!) breakfast.

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What’s in a peach?

For a medium peach, there is about 60 calories.  These delicious gems contain a dose of vitamin c, potassium and vitamin A.  If you need a bit more fiber in your diet, grab a peach!  Nutrients in peaches aid in inflammation and help lower your cholesterol.  Careful however, because they do contain sugar, but it nature’s sugar so no added crap here.  The peach is actually from the rose family, originating from China.  China & Italy are the top peach growers.  Be careful not to eat that pit though!  They are poisonous, but if you dry it out on the counter then put it in the fridge for a bit, plant it and you could maybe have yourself a little peach tree!  You will have to move south to keep it growing and if you are lucky it may sprout.

So there’s a bit of peach info for you, now onto the recipe!

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I love incorporating peaches into different recipes, their unique flavor is subtle, yet noticeable.  In addition, they add the perfect amount of sweetness to a recipe.  Two summers ago, Chase and I grilled some chicken and topped it with a peach salsa of sorts.  We left it raw and it was a refreshing touch to the smokey chicken.

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This time around, I wanted to combine it with the smokey and spiciness of chipotle peppers.  If you aren’t a big spicy food fan, this isn’t quite your recipe, but there’s an easy switch!  Just eliminate the chipotle pepper :)  The peaches are cooked on the stove until melted, their natural sugars completely exposed.  A quick pulse in a food processor and this meal’s star is ready.  Definitely another Dinner in 20!  I hope you enjoy my perfect summer BBQ recipe!

grilled chicken with chipotle peach bbq sauce

Recipe by:  Sara
Prep Time:  2 minutes   |||   Cook TIme: 20 minutes   |||   Servings: 4   |||   Difficulty: Low

Ingredients:
4 chicken breasts
1 small shallot, minced
2-3 medium sized peaches, diced
1/3 cup ketchup
1/4 cup prepared BBQ sauce [Sweet Baby Rays]
juice from 1/2 lemon
2 garlic cloves, minced
1 chipotle pepper & 1 tsp of the adobo sauce
1/2 tsp soy sauce
2 tsp cilantro, finely chopped
salt & pepper

Directions:
1.  Generously season the chicken with salt and pepper.
2.  In a small pot, add the garlic and shallots.  Cook for about 2 minutes.
3.  Add the peaches, ketchup, BBQ sauce, lemon juice, and chipotle peppers + adobo.  Bring to a boil.  Reduce heat.
4.  Simmer for about 10 minutes or until the peaches have completely softened.
5.  Remove from heat and pour contents into a food processor.  Add the cilantro.
6.  Pulse until completely smooth.  Season with salt and pepper.
7.  Using a brush to paint the BBQ sauce onto the chicken breasts.
8.  Heat a grill over medium-high heat.  Place the chicken on the grill, not directly over the heat.
9.  Cook on each side about 5-8 minutes, depending on thickness.  Paint a bit more BBQ sauce on each time you flip the chicken.
10.  Cut into slices and serve with additional sauce.

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Enjoy!

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#LoveYourLunch – Sweet Peach Arugula Salad [part 2]

{sweet like a peach}

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Welcome to the second installment of the Love Your Lunch series!  For those of you new to these posts – I summarized the gist of it here.  Don’t forget to check out what Marisa is posting on Cooking Like Lou too!  We are very excited to have Becca from Two Places at Once on board starting next week.  You remember Becca, right?  She posted the delicious Blueberry Scone recipe a few weeks ago on my blog.  If you are interested in joining along the Love Your Lunch series, contact me :)

love your lunch

Last week, I featured my typical Bento box style lunch.  However, like I have said before, a lot of my lunches are salads made of whatever is in my fridge.  Last week there was a sale on organic greens so I had a giant tub of arugula and mixed greens.  I came up with a bunch of different versions, but this one by far was my favorite…probably because I am a fruit addict.  It also was a nice little hint of summer that is never ever going to happen in Michigan.

These peaches were from Chili which I thought was unique and they ripened real fast and were unbelievably sweet.  I expected them to a bit more bitter with less subtle flavors, but they tasted like a small bit of summertime.

All of the ingredients in this salad are very simple to gather in the morning and throw into your lunch bag.  I suggest portioning some of the toppings the night before in a container for an even speedier morning.  Pair this salad with a Greek yogurt and I promise you’ll love your lunch.

Sweet peach & strawberry arugula salad

Ingredients:
Arugula
5-6 strawberries, quartered
1 peach, sliced
2 Tbsp sliced almonds
Raspberry vinaigrette
Blue cheese crumbles [not pictured]

Direction… do I really need to put these?
1.  Make the salad.

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I hope you have a wonderful week and have planned ahead so that you can love your lunch the rest of the week!

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