tbsp. olive oil
tbsp. white wine vinegar
ripe nectarines or peaches
small red onion
boneless, skinless chicken breasts
small Kirby cucumber
c. fresh corn kernels
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c. roughly chopped fresh basil
- Heat grill to
medium-high. Clean and lightly oil the grill.
- In a medium bowl, whisk
together the vinegar, 2 tablespoons oil, and 1/4 teaspoon each salt and
pepper. Add the nectarines and onion and toss to combine; set aside.
- Rub the chicken with the
remaining tablespoon oil, season with 1/2 teaspoon salt and 1/4
teaspoon pepper, and grill until cooked through or the internal
temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to
- Using a vegetable
peeler, cut the cucumber into long, thin strips. Fold the cucumber,
corn, and basil into the nectarine mixture and spoon over the chicken.
Grilled Chicken Breast with Nectarines, Cucumber and Corn Recipe