BBQ Chicken with Peach and Feta Slaw

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If you’re a peach lover, this is the recipe for you. Not only do peaches uniquely enhance any dish you prepare, they’re loaded with nutrients that will make you love them even more!

A cup of peaches contains:

  • More than 2 grams of fiber
  • Almost 300 milligrams of potassium
  • Up to 14 milligrams of magnesium
  • More than 10 milligrams of vitamin C
  • 502 IU (international unit) of vitamin A
  • 4 micrograms of vitamin K

Now, get cooking!
Using ripe, juicy peaches, this crunchy slaw and chicken recipe is a great way to expand your recipe repertoire.

BBQ Chicken with Peach and Feta Slaw
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BBQ Chicken with Peach and Feta Slaw
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Rating: 0
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Servings4people
Prep Time15minutes
Cook Time6minutes
Ingredients
  • 5 tablespoons olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 1 1/2 cups sliced fresh peaches (about 2 medium)
  • 1 12-ounce package broccoli slaw
  • 3 6-ounce skinless, boneless chicken breasts, cut crosswise into 1-inch strips
  • 1/4 cup barbecue sauce
  • 1 tablespoon chopped fresh chives
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 2 center-cut bacon slices, cooked and crumbled
Servings4people
Prep Time15minutes
Cook Time6minutes
Ingredients
  • 5 tablespoons olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 1 1/2 cups sliced fresh peaches (about 2 medium)
  • 1 12-ounce package broccoli slaw
  • 3 6-ounce skinless, boneless chicken breasts, cut crosswise into 1-inch strips
  • 1/4 cup barbecue sauce
  • 1 tablespoon chopped fresh chives
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 2 center-cut bacon slices, cooked and crumbled
Recipe Instructions
  1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
  2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  3. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
  4. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta and bacon.

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