This vibrant healthy recipe combines tender, herb-chicken with a peach-cucumber salsa for a burst of fresh flavor. Whether you choose chicken breasts or thighs, it’s an easy, delicious way to unwind and enjoy a nutritious meal. Paired with Stags' Leap Napa Valley Chardonnay, the wine’s bright fruit notes elevate the sweetness of the peaches and the zesty herbaceous chicken.
Whites & Róse – Stags' Leap Winery
Ingredients
For the Lemon Herb Grilled Chicken:
- 4 boneless, skinless chicken breasts
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the White Peach Salsa:
- 2 ripe white peaches, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and finely diced (optional for a bit of heat)
- Juice of 1 lime
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper, to taste
Instructions:
- Marinate the Chicken: In a mixing bowl, combine lemon zest and juice, garlic, rosemary, thyme, olive oil, salt, and pepper. Place the chicken breasts in the marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Prepare the White Peach Salsa: In a medium bowl, combine diced peaches, cucumber, red onion, jalapeño (if using), lime juice, and cilantro. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks.
- Serve: Plate the grilled chicken and top with a generous spoonful of the white peach salsa.Garnish with extra cilantro or lemon wedges if desired.
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