Grilled Peach & Tomato Chicken

When peaches hit peak ripeness, they shine on the grill beside savory chicken and juicy tomatoes. A simple balsamic-garlic finish and fresh basil pull this summer plate together for an easy weeknight dinner.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 42g protein
• 18g carbs
• 19g fat
• 4g fiber

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Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 3 ripe peaches, halved and pitted
• 3 medium ripe tomatoes, cut into wedges
• 1/4 cup olive oil
• 3/4 cup fresh basil leaves
• 2 garlic cloves, minced
• 2 tbsp balsamic vinegar
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp lemon zest
• 2 cups fresh corn kernels (optional side)

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly so nothing sticks. Pat the chicken breasts dry and brush both sides with some of the olive oil, then season generously with kosher salt and black pepper.
2. 2In a small bowl stir together the remaining olive oil, minced garlic, balsamic vinegar, and lemon zest to make a quick glaze.
3. 3Place the chicken on the hot grill. Cook undisturbed for 5 to 6 minutes until well-marked grill lines appear and the underside releases easily.
4. 4Flip the chicken and brush the tops with half of the glaze. Continue grilling until the internal temperature reaches 165°F and juices run clear, another 5 to 7 minutes depending on thickness.
5. 5While the chicken cooks, brush the peach halves and tomato wedges lightly with olive oil and season with salt. Grill the peaches cut-side down for 3 to 4 minutes until caramelized grill marks form and they soften slightly.
6. 6Add the tomato wedges to the cooler edge of the grill for the last 2 minutes just to warm and lightly char the edges without collapsing.
7. 7Transfer the chicken to a platter and rest 3 minutes. Slice the grilled peaches into wedges and roughly chop or tear the basil.
8. 8Arrange the chicken on plates, top with grilled peach slices and tomato wedges, then drizzle the remaining glaze over everything. Scatter torn basil liberally and serve at once, with optional grilled corn on the side if desired.