Peachy Keen Chicken

Servings 4 people


  • 4 boneless skinless chicken breast halves
  • olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 medium shallot chopped
  • 3 cloves garlic pressed
  • 1 teaspoon grated fresh ginger
  • 1 cup low sodium chicken broth
  • 4 large peaches peeled, pitted and chopped, fresh or frozen
  • 2 teaspoons raw honey
  • 1 teaspoon tomato paste


  • Preheat indoor or outdoor grill to MEDIUM-HIGH. Brush chicken lightly with olive oil and season each side with salt and pepper to taste. Grill for 6 to 9 minutes per side; set aside and keep warm.
  • Heat a little olive oil in a large skillet over medium-high heat.
  • Add shallot and garlic and sauté for 1 minute. Stir in gingerroot, chicken broth, chopped peaches, honey and tomato paste.
  • Bring mixture to a low boil then reduce heat and simmer for 4 minutes or until the sauce has thickened.
  • To serve, pour the sauce over the grilled chicken.


SERVING SUGGESTION: Steamed broccoli and a big salad tossed with Leanne’s Basic Vinaigrette.
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