Stone fruit season is the best season!
I really did fall in love with stone fruit all over again this year. Peaches, plums, nectarines, apricots - I love them all. This stone fruit chutney is another quick and easy addition to almost any meal. I added a bit of feta cheese to balance out the sweetness of the stone fruits, but you could omit that and serve this with ice cream for dessert, or on top of yogurt as a parfait.
If you can't tell already, I am constantly looking for something delicious that doesn't take a ton of time to prepare. This recipe is an ode to the simplicity of good food. Not everything you make needs to have 30 ingredients and take 7 hours to prep. A perfectly cooked chicken breast makes a great weeknight meal.
I love this recipe for the summer time because it is colorful, yet simple, and who doesn't love spending time outside at the grill enjoying the beautiful summer weather? It is healthy AND it tastes good - so much winning. Omit the feta cheese to easily make this #Whole30 approved. I served the grilled chicken and stone fruit with a side of chimichurri (recipe coming soon) to brighten up the flavors, but the options are endless. It would work great over a salad, sauteed kale, with cauliflower rice - so many options!
🏷 Time: 30 mins
3 Chicken Breasts
2tsp Avocado Oil
1/2tsp Garlic Seasoning (I used Spice Islands Organic Garlic & Herb Seasoning)
Stone Fruit Chutney
1tsp Feta Cheese
Freshly Cracked Black Pepper
Pound or butterfly the chicken breast until thickness is about 1/2 an inch
In a large zip top bag, combine oil and seasonings.
Place chicken in zip top bag and message so all of the oil and seasonings coat the chicken, set aside
Dice the stone fruit into about 1/4 inch cubes
In a small bowl mix the stone fruit with crumbled feta cheese and some cracked black pepper
Preheat the grill to high heat
Place the chicken breast on the grill and cook, covered, for 2 to 3 minutes per side
Place on a serving platter, tent with aluminum foil, and let rest for about 5 minutes
Spoon the stone fruit chutney over top of the chicken and serve