End-of-Summer Peach Chicken Skillet

Oct 5, 2018 | Chicken, Vegetables

A quick, one skillet Paleo dinner with balsamic chicken and the last of summer flavors – juicy peaches, ripe tomato, crisp green beans, and fresh basil. 

Peach and Basil chicken skillet

This is my last good-bye to summer cooking before I go full-throttle fall over here. It’ll be cinnamon and squash out the wazoo.

Ok, lets talk about America’s new favorite show (according to NBC) AKA This is Us. I am so fed up with Rebecca. Specifically, I’m sick of the Rebecca-Kate dynamic that constantly creeps in and spawns an argument. It’s enough to make me consider giving up the show The problem is. I’m just too invested to back out now. I’ve dedicated too many hours to pretending these are real life people, and now I have to know everything about them until they die. That’s how TV works.

Toby is truly the highlight of the show, besides Randall and Beth. I loved when they found the IVF in the fridge and he told everyone he was a heroin addict. Classic Toby being hilarious at all of the right moments. The writers sort of stacked all of the crazy into a few of the characters —  Kate, Rebecca, and Kevin all got really high levels of unlikable characteristics, and then they made Toby and Randall all chill and funny. I have yet to see Toby be insensitive or selfish — do they actually make people like that? It’s refreshing.

Peach and Basil chicken skillet

Speaking of people and drama, I hope we all properly celebrated October 3rd this year. If you don’t know what I mean, don’t worry.

My best friend since second grade is getting married this weekend, and I’m heading up to CT for the wedding. Obviously, I wouldn’t miss this for the world. You don’t grow up with someone and do stuff like blow up pizza stones and build cardboard cars together and then not be in their wedding. We were (are) those kinds of friends — the ones that find enjoyment in literally anything together. Those are the best kinds of friends.

All of that is to say, I have to leave Hudson overnight for the first time this weekend. I’m so stinking sad. I’m mostly sad for him, because I know he will be anxious about it the whole time. It’s only for 48 hours, but it’s still a lot when you’re a dog and your only person is gone. He’s throwing his bone off of my bed right now, going and picking it up, and then repeating. I just love this little psycho. How is anyone not a dog person?

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!

Peach and Basil chicken skillet

Peach and Basil chicken skillet

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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