Although this recipe contains 14.5 grams of sugar per serving, it’s mostly natural sugar from the nectarines. Fruits contain fiber, vitamins, and antioxidants that are important to include in a healthy well-balanced diet.
Skill level: Beginner
Start to Finish: 35 minutes, plus marinating time
Prep: 10 minutes
Cook: 25 minutes
½ cup balsamic vinegar
2 tablespoons orange marmalade (I like the low-sugar version)
1 pound boneless, skinless chicken breasts or fillets
1-2 tablespoons extra-virgin olive oil, grass-fed butter or coconut oil
2 nectarines, sliced
2 ounces herb or plain goat cheese
2-3 tablespoons fresh basil, roughly chopped, for garnish
1. Mix balsamic vinegar and marmalade in a small bowl. Pour in a gallon-sized Ziploc bag with chicken breasts. Marinade for about 20 minutes.
2. Heat a large non-stick skillet over medium-high heat. Add marinated chicken and sauté for 6-7 minutes per side, or until cooked through.
3. Add leftover marinade to a small saucepan and bring to a boil. Once boiling, reduce heat to low and let simmer 2-3 minutes, until sauce thickens. Turn off heat and set aside. The sauce will continue to thicken even once you remove it from heat.
4. In a separate sauté pan, heat oil over medium-high heat. Add nectarines and sauté for about 5-6 minutes, until softened. Sautéing the fruit on higher heat should add a little char to the flesh.
5. Place cooked chicken on a plate or serving platter. Spoon balsamic glaze over chicken. Top with sautéed nectarines. Crumble goat cheese over fruit and garnish with fresh basil.
Nutrition Information (per 4 oz piece chicken with remaining ingredients evenly distributed)
Calories: 240; Total Fat: 6.5 grams; Saturated Fat: 2.5 grams; Protein: 30 grams: Carbohydrates: 15 grams; Sugar: 14.5 grams; Fiber: 2 grams; Cholesterol: 72 milligrams; Sodium: 130 milligrams
Recipe and photo by Jamie Vespa MS, RD, LD/N of Dishing Out Health.
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