Citrusy Herb-Infused Chicken with Peach and Prosciutto Salad
Indulge in this vibrant dish, featuring tender chicken marinated in a zesty citrus blend and complemented by a fresh, summery salad of sweet peaches, savory prosciutto, and creamy bocconcini. This recipe provides a delightful balance of flavors and textures, ideal for a light lunch or a refreshing snack. With a preparation time of 2-4 hours for marinating, this dish allows you to create a sophisticated meal that’s perfect for any occasion while remaining diabetic-friendly.
6
Servings
367
Calories
19
Ingredients
Ingredients
boneless skinless chicken breasts
6 (trimmed of fat)
white wine
125 ml (1/2 cup)
lemon juice
2 tablespoons (fresh)
extra virgin olive oil
1 teaspoon
garlic cloves
2 (minced)
coarse grain mustard
2 teaspoons (or gluten free wholegrain mustard)
parsley
2 tablespoons (or tarragon, chopped)
lemon
1 (skin peeled into long thin strips)
cooking spray
as needed
peaches
9 (cut into thin wedges)
small red onion
1 (halved and thinly sliced)
basil
1 bunch (leaves picked and torn if large)
baby salad leaves
80 g (about 4 cups)
bocconcini
8 (baby, halved or torn)
prosciutto
2 slices (thin, cut into strips)
red wine vinegar
1 1/2 tablespoons
extra virgin olive oil
1 teaspoon
Dijon mustard
2 teaspoons (or gluten free Dijon mustard)
ground black pepper
to taste (freshly ground)
Instructions
1
Begin by marinating the chicken. In a shallow glass or ceramic dish, place the chicken breasts.
2
In a small bowl, whisk together the white wine, fresh lemon juice, extra virgin olive oil, minced garlic, coarse grain mustard, and freshly chopped parsley (or tarragon). Stir in the lemon skin strips, then pour the marinade over the chicken, ensuring each piece is fully coated.
3
Cover the dish with plastic wrap and refrigerate for 2-4 hours to allow the flavors to infuse.
4
While the chicken is marinating, prepare the Peach and Prosciutto Salad. In a large mixing bowl, combine the sliced peaches, thinly sliced red onion, torn basil leaves, baby salad leaves (or beetroot and chard leaves if desired), halved bocconcini, and sliced prosciutto. Toss gently to mix.
5
In a separate small bowl, whisk together the red wine vinegar, extra virgin olive oil, Dijon mustard, and freshly ground black pepper to create the dressing. Set aside.
6
When ready to cook, preheat a barbecue grill or plate over medium heat and spray it with cooking spray.
7
Remove the chicken fillets from the marinade, reserving the liquid for basting as they cook. Place the chicken on the grill and cook for approximately 4 minutes on each side or until they are thoroughly cooked and no longer pink in the center, brushing with reserved marinade halfway through cooking.
8
To serve, divide the grilled chicken among plates, drizzle the prepared dressing over the salad, and toss to combine. Serve the salad alongside the chicken for a delicious, colorful meal.
Nutrition Information
13g
Fat
25g
Carbs
28g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Citrusy Herb-Infused Chicken with Peach and Prosciutto Salad.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 367 calories.
How much protein is in one serving?
There are 28 grams of protein per serving.
What is the fat content per serving?
Each serving contains 13 grams of fat.
How many carbohydrates are in this dish?
There are 25 grams of carbohydrates per serving.
Does this recipe provide dietary fiber?
Yes, it provides 3 grams of fiber per serving.
Is this recipe suitable for a diabetic diet?
Yes, this dish is specifically noted as being diabetic-friendly.
What type of chicken is used?
The recipe calls for 6 boneless skinless chicken breasts trimmed of fat.
How long should the chicken be marinated?
The chicken should marinate in the refrigerator for 2 to 4 hours.
What liquids are used in the marinade?
The marinade consists of white wine, fresh lemon juice, and extra virgin olive oil.
What herbs are used to flavor the chicken?
You can use either freshly chopped parsley or tarragon.
How is the lemon prepared for the marinade?
The lemon skin is peeled into long thin strips and added to the marinade.
What is the cooking method for the chicken?
The chicken is cooked on a barbecue grill or grill plate over medium heat.
How long does it take to grill the chicken?
It takes about 4 minutes per side or until the chicken is no longer pink in the center.
Should I keep the marinade after soaking the chicken?
Yes, reserve the marinade to baste the chicken halfway through the grilling process.
What fruit is featured in the salad?
The salad contains 9 peaches cut into thin wedges.
What kind of onion is used in the salad?
The recipe uses one small red onion that is halved and thinly sliced.
Which fresh herb is added to the salad?
A bunch of fresh basil leaves, torn if they are large, is added to the salad.
What type of cheese is included in the salad?
The salad includes 8 baby bocconcini, which are halved or torn.
What kind of salad greens are recommended?
The recipe suggests baby salad leaves, beetroot leaves, or chard leaves.
Is there any meat in the salad itself?
Yes, 2 thin slices of prosciutto cut into strips are added to the salad.
What vinegar is used for the salad dressing?
The dressing uses red wine vinegar.
What oil is used for the salad dressing?
Extra virgin olive oil is used for the dressing.
What type of mustard is used in the salad dressing?
The salad dressing uses 2 teaspoons of Dijon mustard.
What type of mustard is used in the chicken marinade?
The marinade uses 2 teaspoons of coarse grain mustard.
How should the garlic be prepared?
The 2 garlic cloves should be minced.
Can this recipe be made gluten-free?
Yes, the recipe notes that gluten-free wholegrain and Dijon mustards can be used.
What is the ideal occasion for this meal?
It is ideal for a light lunch, a refreshing snack, or any sophisticated occasion.
How is the salad dressing prepared?
Whisk together red wine vinegar, olive oil, Dijon mustard, and black pepper in a small bowl.