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Lemon-Basil Chicken with Peach & Pepper Salad Recipe

Lemon-Basil Chicken with Peach & Pepper Salad recipe


This is a yummy chicken dish with a sweet and spicy salad. The chicken is cooked with lemon and basil. The salad has peaches and peppers with a tangy dressing.


1 kg chicken breasts, boneless skinless
1 large bunch basil
3 cloves garlic
2 lemons
2 peaches
2 yellow bell peppers
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 tablespoons extra virgin olive oil
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons apple cider vinegar
1/2 teaspoon salt


Preheat a grill pan or skillet over medium-high heat.
Wash and dry the basil. Shave the leaves off the stems; discard the stems and chop the leaves. Place half in a medium bowl and half in a large bowl.
Grate zest from the lemons. Add the lemon zest and juice, 2 tablespoons olive oil, salt, and black pepper to the medium bowl with the basil; mix together.
Cut the chicken in half horizontally to form thin fillets. Place in the lemon-basil mixture and turn to coat. Set aside for 10 minutes to marinate.
Wash and cut the peaches and yellow bell peppers into thin sticks; add to the large bowl with the basil.
Peel and mince the garlic. In a small bowl, prepare the dressing by whisking together the minced garlic, lemon juice, soy sauce, apple cider vinegar, honey, and crushed red pepper.
Coat the grill/skillet with the remaining 1 tablespoon of olive oil. Add the chicken and cook until browned and cooked through, about 4-5 minutes per side. Transfer to a plate.
Pour the dressing over the peach and pepper salad and toss to combine.
Serve the lemon-basil grilled chicken with the peach and pepper salad on the side.

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