Peach BBQ Chicken Breast

Peach BBQ Chicken Breast
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
Getting tired of the same old foods at your summer BBQ? Switch it up with this peach BBQ chicken breast! The peach BBQ sauce gets its sweetness from both fresh peaches and zero-calorie Splenda® Monk Fruit Sweetener. The peach sauce-topped chicken is paired with grilled peaches and baby arugula to make a complete, delicious dinner for a family of four.

Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®

  • Servings
    4 Servings
  • Serving size
    1 chicken breast and 1 ¼ cups salad
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken breast and 1 ¼ cups salad
  • Amount per serving Calories 300

  • Total Fat 12g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 550mg
  • Total Carbohydrate 20g
    • Dietary Fiber 3g
    • Total Sugars 14g
    • Added Sugars 0g
  • Protein 26g
  • Potassium 700mg
  • Phosphorus 235mg


  • baby arugula (packed, for the salad)
    4 cup
  • black pepper (for the salad)
  • Kosher Salt (for the salad)
    1/8 tsp
  • olive oil (plus more for brushing grill grates)
    1 1/2 tsp
  • yellow onion (minced, for the BBQ sauce)
    1/2 small
  • peaches (peeled, pitted, and chopped, for the BBQ sauce)
    2 med
  • sugar-free ketchup (for the BBQ sauce)
    3/4 cup
  • Apple Cider Vinegar (for the BBQ sauce)
    1/4 cup
  • Splenda® Monk Fruit Granulated Sweetener (for the BBQ sauce)
    1/4 cup
  • Worcestershire sauce (for the BBQ sauce)
    1 1/2 tsp
  • garlic powder (for the BBQ sauce)
    1/2 tsp
  • Kosher Salt (for the BBQ sauce)
    1/4 tsp
  • thin sliced boneless, skinless chicken breasts
    1 lbs
  • peaches (halved and pitted, for the salad)
    1 small
  • olive oil (for the salad)
    2 tbsp
  • lemon (juiced, for the salad)
    1/2 small
  • Splenda® Monk Fruit Granulated Sweetener (for the salad)
    2 tsp
  • red onion (sliced, for the salad)
    1/4 small


  1. To make the peach BBQ sauce:
    Heat oil in medium saucepan over medium heat. Add onion and cook until softened, about 2–3 minutes. Stir in peaches and cook for 5 minutes. Add ketchup, apple cider vinegar, sweetener, Worcestershire sauce, salt, and garlic powder and bring to a boil. Reduce heat to medium-low and simmer until peaches break down and sauce begins to thicken, about 10–15 minutes. Carefully transfer peach mixture to blender and blend until smooth, about 1 minute.

  2. To make the chicken:
    Heat grill to medium and brush grates with oil. Pat chicken dry with paper towels. Grill chicken, flipping occasionally and brushing with peach BBQ sauce until fully cooked and a meat thermometer reaches 165 degrees F, about 8–10 minutes. Transfer to plate and let rest for 5 minutes before slicing and serving.

  3. To make the salad:
    Grill peach halves, cut side down, until char marks appear, about 1–2 minutes. Slice peach halves into ½-inch thick slices.

  4. Whisk olive oil, lemon juice, sweetener, salt, and pepper together in large bowl until combined. Add grilled peach slices, arugula, and red onion and toss to coat. Serve grilled chicken with salad and enjoy.