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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Recipe Information
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)
Instructions
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.
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.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan with 1 tablespoon of olive oil.
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.
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.
In a large salad bowl, combine arugula, sliced peaches, and crispy prosciutto. Drizzle with balsamic glaze and gently toss to combine.
Serve the sliced chicken breasts over the peach and prosciutto salad. Sprinkle with crumbled feta cheese, if desired. Enjoy!
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 49.5 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2431 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
