Ready for a summery meal that you can pull together in about 30 minutes?
I whipped this meal up with great success the other day, so I just had to share it with you.
This meal is packed with summery, colourful ingredients, whole grains, protein and a great sweet-tangy sauce. The peaches shine both in the salad and the glaze for the chicken, the more peachy goodness the better! I also think you could replicate this with any stone fruit that is in season, nectarines, plums, pluots etc., they would all taste delish.
I used a quick cooking mixed grain mix, so the salad was ready to go in about 15 minutes and the chicken took about 12-15 minutes as well, including the time to make the pan sauce, so this meal should take you no longer than 30 minutes.
- 1 cup mixed grains (I used quinoa, millet, farro and barley)
- 2 Tbsp oil, divided
- 3 Tbsp white wine vinegar, divided
- ½ dried thyme
- 1 tsp grated ginger
- 1 large or 2 small peaches, diced
- ¼ cup chives, chopped
- ¼ cup feta, crumbled
- ½ cup arugula
- 2 boneless, skin-on chicken breasts
- ½ cup unsalted chicken stock
- ¼ dry white wine (optional)
- ¼ cup peach jam
- 2 tsp dijon mustard
- salt and pepper
- Fill a medium sized pot with water and a big pinch of salt, bring to a boil and add grains. Simmer for about 10-12 mins, drain and set aside.
- Combine 1 Tbsp oil with 1.5 Tbsp vinegar, thyme and ginger in a larger bowl. Add grains, peaches, chives, arugula, feta and salt and pepper.
- Heat a large skillet over medium high heat, once hot, add 1 tbsp of oil. Season chicken with salt and pepper and cook approx 5 mins per side, or until done and nicely golden brown all over. Remove to a plate, cover with foil to keep warm. Add stock and wine to pan, cook for 2 mins, until reduced slightly. Add remaining 1.5 Tbsp of vinegar, peach jam and mustard, cooking to reduce, about 2 mins more.
- Slice chicken, serve over salad and top with peach glaze and more chives and feta to garnish.
Need a dessert to go with that?
I made these yummy cookies the other day too…
I had a random assortment of nuts in my cupboard (hazelnuts, almonds and walnuts) so I roasted them and blended them with some sugar and cocoa powder to make my own nutella inspired spread. I then blended the mixture into my cookie dough, in a similar fashion as you would with PB. Yum.
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 3/4 cup butter
- 1 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1.5 cups chocolate spread or nutella
- 2 cups rolled oats
- Preheat the oven to 375° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the butter with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the side of the bowl. Add the Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats.
- Scoop 1-tablespoon mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are lightly browned and the cookies are just set; shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough.Recipe inspiration