Although this recipe contains 14.5g of sugar per serving, it’s mostly natural sugar from the nectarines. While fruits do have sugar, they also contain fiber, vitamins, and antioxidants that are important to include in a healthy, well-balanced diet. Nutrition (per serving) Calories: 240; total fat: 6.5g; saturated fat: 2.5g; protein: 30g; carbohydrates: 15g; sugar: 14.5g; fiber: 2g; cholesterol: 72mg; sodium: 130mg Recipe and photo by Jamie Vespa M.S., R.D., of Dishing Out Health.
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Makes 4 servings
Prep time 10 min.
Cook time 25 min.
Ingredients
½ cup balsamic vinegar 2 Tbsp orange marmalade 1 lb boneless, skinless chicken breasts or fillets 1-2 Tbsp extra-virgin olive oil, grass-fed butter or coconut oil 2 nectarines, sliced 2 oz herb or plain goat cheese 2-3 Tbsp fresh basil, roughly chopped, for garnish
How to make it
Mix balsamic vinegar and marmalade in a small bowl. Pour in a gallon-size Ziploc bag with chicken breasts. Marinate for about 20 minutes. Heat a large non-stick skillet over medium-high heat. Add marinated chicken, and sauté for 6-7 minutes per side or until cooked through. Add leftover marinade to a small saucepan and bring to a boil. Once boiling, reduce heat to low and let simmer 2-3 minutes, until sauce thickens. Turn off heat and set aside. The sauce will continue to thicken even once you remove it from heat. In a separate sauté pan, heat oil over medium-high heat. Add nectarines and sauté for about 5-6 minutes, until softened. Sautéing the fruit on higher heat should add a little char to the flesh. Place cooked chicken on a plate or serving platter. Spoon balsamic glaze over chicken. Top with sautéed nectarines. Crumble goat cheese over fruit, and garnish with fresh basil.
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Although this recipe contains 14.5g of sugar per serving, it’s mostly natural sugar from the nectarines. While fruits do have sugar, they also contain fiber, vitamins, and antioxidants that are important to include in a healthy, well-balanced diet.
Nutrition (per serving)
Calories: 240; total fat: 6.5g; saturated fat: 2.5g; protein: 30g; carbohydrates: 15g; sugar: 14.5g; fiber: 2g; cholesterol: 72mg; sodium: 130mg
Recipe and photo by Jamie Vespa M.S., R.D., of Dishing Out Health.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 25 min.
Ingredients
½ cup balsamic vinegar 2 Tbsp orange marmalade 1 lb boneless, skinless chicken breasts or fillets 1-2 Tbsp extra-virgin olive oil, grass-fed butter or coconut oil 2 nectarines, sliced 2 oz herb or plain goat cheese 2-3 Tbsp fresh basil, roughly chopped, for garnish
How to make it
Mix balsamic vinegar and marmalade in a small bowl. Pour in a gallon-size Ziploc bag with chicken breasts. Marinate for about 20 minutes. Heat a large non-stick skillet over medium-high heat. Add marinated chicken, and sauté for 6-7 minutes per side or until cooked through. Add leftover marinade to a small saucepan and bring to a boil. Once boiling, reduce heat to low and let simmer 2-3 minutes, until sauce thickens. Turn off heat and set aside. The sauce will continue to thicken even once you remove it from heat. In a separate sauté pan, heat oil over medium-high heat. Add nectarines and sauté for about 5-6 minutes, until softened. Sautéing the fruit on higher heat should add a little char to the flesh. Place cooked chicken on a plate or serving platter. Spoon balsamic glaze over chicken. Top with sautéed nectarines. Crumble goat cheese over fruit, and garnish with fresh basil.
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Makes 4 servings
Prep time 10 min.
Cook time 25 min.
Ingredients
½ cup balsamic vinegar 2 Tbsp orange marmalade 1 lb boneless, skinless chicken breasts or fillets 1-2 Tbsp extra-virgin olive oil, grass-fed butter or coconut oil 2 nectarines, sliced 2 oz herb or plain goat cheese 2-3 Tbsp fresh basil, roughly chopped, for garnish
How to make it
Mix balsamic vinegar and marmalade in a small bowl. Pour in a gallon-size Ziploc bag with chicken breasts. Marinate for about 20 minutes. Heat a large non-stick skillet over medium-high heat. Add marinated chicken, and sauté for 6-7 minutes per side or until cooked through. Add leftover marinade to a small saucepan and bring to a boil. Once boiling, reduce heat to low and let simmer 2-3 minutes, until sauce thickens. Turn off heat and set aside. The sauce will continue to thicken even once you remove it from heat. In a separate sauté pan, heat oil over medium-high heat. Add nectarines and sauté for about 5-6 minutes, until softened. Sautéing the fruit on higher heat should add a little char to the flesh. Place cooked chicken on a plate or serving platter. Spoon balsamic glaze over chicken. Top with sautéed nectarines. Crumble goat cheese over fruit, and garnish with fresh basil.
Makes 4 servings
Prep time 10 min.
Cook time 25 min.
Prep time 10 min.
Cook time 25 min.
Prep time
10 min.
Cook time
25 min.
Ingredients
- ½ cup balsamic vinegar
- 2 Tbsp orange marmalade
- 1 lb boneless, skinless chicken breasts or fillets
- 1-2 Tbsp extra-virgin olive oil, grass-fed butter or coconut oil
- 2 nectarines, sliced
- 2 oz herb or plain goat cheese
- 2-3 Tbsp fresh basil, roughly chopped, for garnish
How to make it
Mix balsamic vinegar and marmalade in a small bowl. Pour in a gallon-size Ziploc bag with chicken breasts. Marinate for about 20 minutes. Heat a large non-stick skillet over medium-high heat. Add marinated chicken, and sauté for 6-7 minutes per side or until cooked through. Add leftover marinade to a small saucepan and bring to a boil. Once boiling, reduce heat to low and let simmer 2-3 minutes, until sauce thickens. Turn off heat and set aside. The sauce will continue to thicken even once you remove it from heat. In a separate sauté pan, heat oil over medium-high heat. Add nectarines and sauté for about 5-6 minutes, until softened. Sautéing the fruit on higher heat should add a little char to the flesh. Place cooked chicken on a plate or serving platter. Spoon balsamic glaze over chicken. Top with sautéed nectarines. Crumble goat cheese over fruit, and garnish with fresh basil.
Mix balsamic vinegar and marmalade in a small bowl. Pour in a gallon-size Ziploc bag with chicken breasts. Marinate for about 20 minutes.
Heat a large non-stick skillet over medium-high heat. Add marinated chicken, and sauté for 6-7 minutes per side or until cooked through.
Add leftover marinade to a small saucepan and bring to a boil. Once boiling, reduce heat to low and let simmer 2-3 minutes, until sauce thickens. Turn off heat and set aside. The sauce will continue to thicken even once you remove it from heat.
In a separate sauté pan, heat oil over medium-high heat. Add nectarines and sauté for about 5-6 minutes, until softened. Sautéing the fruit on higher heat should add a little char to the flesh.
Place cooked chicken on a plate or serving platter. Spoon balsamic glaze over chicken. Top with sautéed nectarines. Crumble goat cheese over fruit, and garnish with fresh basil.
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