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Peach and Basil chicken skillet

End-of-Summer Peach Chicken Skillet

SERVINGS 4

INGREDIENTS

  • 1 tbsp coconut oil
  • 1/2 inch fresh ginger grated
  • 2 cloves garlic minced
  • 1 lb boneless skinless chicken breasts sliced thin
  • 2 cups green beans
  • 1 peach sliced into 10 or so wedges
  • 1/4 cup cherry tomatoes halved
  • 1/4 cup Fresh Basil
  • 1/3 cup balsamic vinegar
  • 2 tbsp white wine
  • 1/2 tsp salt
  • 1/4 tsp black pepper

INSTRUCTIONS

  1. Place a large skillet over medium heat. Add coconut oil, garlic and ginger and statue for 2-3 minutes, until fragrant. Add chicken breasts to skillet and sear for 5-6 minutes on each side, until no longer pink. Remove from pan and set aside.
  2. Add green beans, peaches, and tomatoes to the skillet Saute for 7-8 minutes, until softened. Meanwhile, stir together balsamic vinegar, white wine, salt, pepper, and basil.
  3. Return chicken to skillet. Pour balsamic vinegar mixture evenly over the skillet. Cook for 2-3 minutes. And then reduce heat to low. Simmer for an additional 2-3 minutes, or until the vinegar is reduced and chicken is heated throughout.
  4. Enjoy!