1 1/2 pounds boneless, skinless chicken breast cutlets (about 8)
1/4 cup olive oil
Salt and pepper
2 teaspoons cider vinegar
1/2 teaspoon curry powder
2 peaches, halved, pitted, cut into thin wedges
2 tomatoes, cored, cut into thin wedges
1 shallot, thinly sliced
Chopped parsley or cilantro, optional
How to Make It
Preheat a gas grill to high. Brush chicken with 1 Tbsp. olive oil; season with salt and pepper. Grill chicken, covered, turning once, until cooked through, 5 to 8 minutes total, depending on thickness of cutlets.
In a large bowl, whisk together vinegar, curry powder and remaining 3 Tbsp. oil. Season with salt and pepper. Add peaches, tomatoes and shallot; toss to coat. Spoon on top of chicken. Sprinkle with chopped herb, if desired, and serve.
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