Grilled Chicken Breast with Nectarines, Cucumber and Corn Recipe

3 tbsp. olive oil
1 tbsp. white wine vinegar
Kosher salt
pepper
2 ripe nectarines or peaches
1/2 small red onion
4 boneless, skinless chicken breasts
1 small Kirby cucumber
1/2 c. fresh corn kernels
1/2 c. roughly chopped fresh basil

Directions
  1. Heat grill to medium-high. Clean and lightly oil the grill.
  2. 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.
  3. 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 a platter.
  4. 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.
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Grilled Chicken Breast with Nectarines, Cucumber and Corn Recipe