Lakeland Health Recipes

A perfect, peachy recipe for your next backyard party Celebrate summer’s bounty with this savory recipe featuring peaches - a good natural source of vitamin C, potassium, and fiber.

Ingredients (serves 4):

• ¾ pound boneless, skinless chicken breast, cut into 1½ -inch chunks
• 2 medium ripe peaches, halved and pits discarded, cut into 8 chunks each
• 1 small red onion, quartered and separated
  
• 1 medium yellow or orange bell pepper, seeds and ribs removed, cut into 1-inch chunks
  
• 2 tablespoons white wine (or substitute white or cider vinegar)
• 2 teaspoons low-sodium tamari or soy sauce
• 3 tablespoons honey
• 1½ teaspoons minced chipotle in adobo sauce
  
• 1 teaspoon finely chopped fresh rosemary or thyme

Supplies/equipment needed:

• 4 bamboo or metal skewers
  
• Grill or grill pan for a stovetop preparation
  
• Basting brush

Directions:
If using bamboo skewers, soak in cold water for 20 to 30 minutes prior to use.

In a small bowl, combine white wine (or vinegar), tamari (or soy sauce), honey, chipotle, and chopped rosemary (or thyme). Whisk until combined.

Alternate pieces of chicken, peach, onion, and bell pepper on each skewer.

Grill skewers over medium-high heat, turning frequently until lightly browned (5 to 7 minutes) on all sides.

Using the basting brush, apply sauce mixture to skewers, turning as they continue to cook, about 2 to 3 minutes more (until chicken is cooked thoroughly and glaze forms on skewers). Remove from heat and serve.

Nutrition information (per serving): 165 calories, 23g carbohydrate (18g sugar, 2g fiber), 1g fat, 16g protein, 230mg sodium