Lemon and Herb Chicken with Peach and Prosciutto Salad
Elevate your dinner game with this Lemon and Herb Chicken with Peach and Prosciutto Salad—a vibrant, flavor-packed dish that balances savory and sweet in every bite. Juicy, marinated chicken breasts, infused with zesty lemon, fresh rosemary, and thyme, are grilled to perfection for a tender, smoky finish. Paired with a summer-inspired salad made of ripe peaches, peppery arugula, and crispy prosciutto, this recipe promises a delightful medley of textures and tastes. A drizzle of balsamic glaze adds a tangy richness, while optional crumbled feta provides a creamy, salty accent. With just 15 minutes of prep and a 20-minute cook time, this quick yet elegant recipe is perfect for weeknight dinners or alfresco entertaining. Optimize your menu with this show-stopping chicken and salad combo that’s as visually stunning as it is delicious!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons lemon juice
- 5 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces ripe peaches, sliced
- 4 slices prosciutto, torn into strips
- 4 cups arugula
- 2 tablespoons balsamic glaze
- 0.25 cups crumbled feta cheese (optional)
Directions
Step 1
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper to create the marinade.
Step 2
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
Step 3
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan with 1 tablespoon of olive oil.
Step 4
Grill the marinated chicken breasts for 4-5 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes before slicing.
Step 5
While the chicken rests, slice the peaches and prepare the salad. Heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the prosciutto slices and cook for 1-2 minutes on each side, or until crisp.
Step 6
In a large salad bowl, combine arugula, sliced peaches, and crispy prosciutto. Drizzle with balsamic glaze and gently toss to combine.
Step 7
Serve the sliced chicken breasts over the peach and prosciutto salad. Sprinkle with crumbled feta cheese, if desired. Enjoy!
Nutrition Facts
| Serving size | (1072.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1903.0 |
| Total Fat 117.5g | 0% |
| Saturated Fat 31.4g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 429.2mg | 0% |
| Sodium 4464.0mg | 0% |
| Total Carbohydrate 63.0g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 49.5g | |
| Protein 150.9g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 517.7mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 2430.6mg | 0% |
Source of Calories