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Honey-Lime Chicken with Nectarine, Cherry Tomato & Mint Salad Recipe


This is a yummy chicken dish with a sweet and tangy taste. We grill chicken and mix it with nectarines and tomatoes. We add fresh mint for a cool flavor. It's a good meal for lunch or dinner.


1 kg chicken breasts, boneless skinless
1 bunch fresh mint
3 cloves garlic
3 nectarines
1 red onion
5 cherry tomatoes
3 tablespoons honey
2 tablespoons lime juice
1/4 teaspoon chili flakes
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 teaspoon salt


Wash and dry the fresh produce.
Peel and mince the garlic. Place it in a medium bowl.
Add honey, lime juice, 1 tablespoon olive oil, salt, and chili flakes to the garlic. Whisk together to create the marinade.
Pat the chicken breasts dry with paper towels and place them in the bowl with the marinade. Turn to coat and let sit for 10 minutes.
Preheat a grill pan or skillet over medium-high heat.
Grill the chicken until golden brown and cooked through, about 6 to 8 minutes per side. Transfer to a plate once done.
While the chicken cooks, prepare the salad. Cut the nectarines into thin wedges and add to a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Peel and thinly slice the red onion. Add to the salad bowl.
Pick the mint leaves off the stems, discard the stems, and roughly chop the leaves. Add to the salad bowl.
Drizzle the salad with the remaining 2 tablespoons of olive oil and balsamic vinegar. Season with black pepper and gently toss.
Slice the grilled chicken crosswise into strips.
To serve, divide the salad among plates and top with chicken strips. Enjoy!

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