Description
Grilled peaches and chicken, paired with black quinoa and mozzarella, fresh arugula and basil dressing
Ingredients
Salad
- 1.7 lb deboned chicken thighs
- 5/6 sprigs fresh thyme (optional)
- 1.5 tsp onion powder
- black quinoa
- 4 oz fresh mozzarella
- 4/5 oz arugula container
- 2 fresh peaches, cut into just over half inch slice
- large handful pecans, toasted and roughly chopped
Dressing
- 1.5 to 2 handfuls basil, stems/stalks removed
- 2 tsp wholegrain mustard
- 3 tsp honey
- 1.5 freshly squeezed lemons
- salt and pepper
- 3 tbs olive oil (dressing) + extra for cooking
Instructions
- Start by marinading your chicken thighs in a large bowl – thyme, onion powder, salt and pepper, dash of olive oil.
- Get your quinoa on the stove (enough for 4 ppl), and cook according to packet instructions – set a timer so this can cook in the background and not burn.
- In a small pan, set your heat to high and toast your pecans for 3-4 mins, tossing regularly. Once browned and smelling good, remove from the heat and set aside.
- Set your oven to 360 deg F (this will be for the chicken in step 5). Place an oven proof grill pan on the stove top on a high heat, and spray with some coconut cooking spray (or whatever equivalent you have). Slice your peaches into just over half inch slices and grill on a med-high heat for about 3-4 mins each side. Remove from the grill pan and set aside.
Grilled Peaches - In the same pan, add a dash of olive oil and add the chicken (the pan must be really hot before you add the chicken). Fry for 7-8 mins, then turn and fry for a further 2-3 mins before removing from the heat, covering with aluminum, and placing in the oven to continue cooking for 7-8 mins. Once cooked, remove from the oven and set aside.
- While your chicken cooks, make the basil dressing. Combine all ingredients into a food processor/blender and blits, set aside.
- By this stage, all of your components should be cooked and ready to assemble. In a large platter, or 4 individual bowls, add your lightly shredded arugula, black quinoa, torn mozzarella, grilled peached, toasted pecans, and portioned chicken sliced up. Finish with basil dressing, a fresh squeeze of lemon, and fresh sprigs of basil (optional). Enjoy!
Notes
This is one of the rare occasions I’ve used dairy in a recipe, but if you’d like to keep this dairy free, there’s a few nice vegan mozzarella options out there. If you’re using real mozzarella, make sure it’s the fresh one. I’ve added a link below to the one I used, but if you have access to an Italian grocer, they will have even better options! For the quinoa, I chose this to keep the dish gluten free, but after feeding it to my husband, he politely turned around and said he would have preferred pearl barley as the carb element (cheeky?!).. but he’s right – feel free to swap for barley, it’ll be just as delicious.
Link below for a reel I created when making this recipe!
https://www.instagram.com/reel/CwOBz9rsGOg/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
- Cook Time: 45
- Category: Lunch/Dinner
- Method: Stovetop/Oven
Keywords: Grilled Peaches Chicken Basil