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Peach BBQ Chicken Breast

Name: Peach BBQ Chicken Breast
Prep time: 20 min
Total time: 50 min
Cuisine: Best Cookout Recipes, Diabetes-Friendly Meal Plan for Week 1, Diabetes-Friendly Recipes, Entrees
Ingredients: For the BBQ sauce:; 1 ½ teaspoons olive oil, plus more for brushing grill grates; ½ small yellow onion, minced; 2 medium peaches, peeled, pitted and chopped; ¾ cup sugar-free ketchup; ¼ cup apple cider vinegar; ¼ cup Splenda® Monk Fruit Granulated Sweetener; 1 ½ teaspoons Worcestershire sauce; ¼ teaspoon kosher salt; ½ teaspoon garlic powder; 1 pound thin-sliced chicken breasts, boneless, skinless; For the salad:; 1 small peach, halved and pitted; 2 tablespoons olive oil; ½ small lemon, juiced; 2 teaspoons Splenda® Monk Fruit Granulated Sweetener; ⅛ teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper; 4 cups packed baby arugula; ¼ small red onion, sliced

Makes 4 servings Calories 260 Prep Time 20 minutes Total Time 50 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

For the BBQ sauce:

1 ½ teaspoons olive oil, plus more for brushing grill grates

½ small yellow onion, minced

2 medium peaches, peeled, pitted and chopped

¾ cup sugar-free ketchup

¼ cup apple cider vinegar

¼ cup Splenda® Monk Fruit Granulated Sweetener

1 ½ teaspoons Worcestershire sauce

¼ teaspoon kosher salt

½ teaspoon garlic powder

1 pound thin-sliced chicken breasts, boneless, skinless

For the salad:

1 small peach, halved and pitted

2 tablespoons olive oil

½ small lemon, juiced

2 teaspoons Splenda® Monk Fruit Granulated Sweetener

⅛ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

4 cups packed baby arugula

¼ small red onion, sliced

Nutrition Info Per Serving

Serving Size: 1 chicken breast and 1 ¼ cups salad

Calories	260
Total Fat	12g
Saturated Fat	2g
Cholesterol	85mg
Sodium	660mg
Total Carbs	41g
Dietary Fiber	2g
Sugars	6g
Added Sugars	0g
Protein	27g

Instructions

To make the peach BBQ sauce:

Heat oil in medium saucepan over medium heat. Add onion and cook until softened, about 2-3 minutes. Stir in peaches and cook for 5 minutes. Add ketchup, apple cider vinegar, sweetener, Worcestershire sauce, salt and garlic powder and bring to a boil. Reduce heat to medium-low and simmer, until peaches break down and sauce begins to thicken, about 10-15 minutes. Carefully transfer peach mixture to blender and blend until smooth, about 1 minute.

To make the chicken:

Heat grill to medium and brush grates with oil. Pat chicken dry with paper towels. Grill chicken, flipping occasionally and brushing with peach BBQ sauce, until fully cooked and a meat thermometer reaches 165°F, about 8-10 minutes. Transfer to plate and let rest for 5 minutes before slicing and serving.

To make the salad:

Grill peach halves, cut-side down, until char marks appear, about 1-2 minutes. Slice peach halves into ½-inch thick slices.
Whisk olive oil, lemon juice, sweetener, salt and pepper together in large bowl until combined. Add grilled peach slices, arugula and red onion and toss to coat. Serve grilled chicken with salad and enjoy.