Peach BBQ Chicken Breast
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®
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- Servings
- 4 Servings
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- Serving size
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1 chicken breast and 1 ¼ cups salad
Ingredients
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baby arugula (packed, for the salad)
- 4 cup
- 4 cup
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black pepper (for the salad)
- 1/8
- 1/8
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Kosher Salt (for the salad)
- 1/8 tsp
- 1/8 tsp
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olive oil (plus more for brushing grill grates)
- 1 1/2 tsp
- 1 1/2 tsp
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yellow onion (minced, for the BBQ sauce)
- 1/2 small
- 1/2 small
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peaches (peeled, pitted, and chopped, for the BBQ sauce)
- 2 med
- 2 med
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sugar-free ketchup (for the BBQ sauce)
- 3/4 cup
- 3/4 cup
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Apple Cider Vinegar (for the BBQ sauce)
- 1/4 cup
- 1/4 cup
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Splenda® Monk Fruit Granulated Sweetener (for the BBQ sauce)
- 1/4 cup
- 1/4 cup
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Worcestershire sauce (for the BBQ sauce)
- 1 1/2 tsp
- 1 1/2 tsp
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garlic powder (for the BBQ sauce)
- 1/2 tsp
- 1/2 tsp
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Kosher Salt (for the BBQ sauce)
- 1/4 tsp
- 1/4 tsp
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thin sliced boneless, skinless chicken breasts
- 1 lbs
- 454 g
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peaches (halved and pitted, for the salad)
- 1 small
- 1 small
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olive oil (for the salad)
- 2 tbsp
- 2 tbsp
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lemon (juiced, for the salad)
- 1/2 small
- 1/2 small
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Splenda® Monk Fruit Granulated Sweetener (for the salad)
- 2 tsp
- 2 tsp
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red onion (sliced, for the salad)
- 1/4 small
- 1/4 small
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Directions
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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. -
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. -
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. -
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.