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Peach BBQ Chicken Breast
20 prep time
10 cook time
4servings
Recipe by
Splenda®
Photo by
Splenda®
How to Make Peach BBQ Chicken Breast
Getting tired of the same old foods at your summer BBQ? Switch it up with this peach BBQ chicken breast! The peach BBQ sauce gets its sweetness from both fresh peaches and zero-calorie Splenda® Monk Fruit Sweetener. The peach sauce-topped chicken is paired with grilled peaches and baby arugula to make a complete, delicious dinner for a family of four.
20 prep time
10 cook time
4servings
1 chicken breast and 1 ¼ cups salad
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Step-By-Step Instructions:
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To make the peach BBQ sauce:
Heat 1 1/2 tsp 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, 1/4 cup sweetener, Worcestershire sauce, 1/4 tsp 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 degrees 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 2 tbsp olive oil, lemon juice, 2 tsp sweetener, 1/8 tsp 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.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
4 Servings
-
Serving Size
1 chicken breast and 1 ¼ cups salad
- Amount per serving Calories 300
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Total Fat
12g
- Saturated Fat 2g
- Cholesterol 65mg
- Sodium 550mg
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Total Carbohydrate
20g
- Dietary Fiber 3g
- Total Sugars 14g
- Protein 26g
- Potassium 700mg
- Phosphorous 235mg
Ingredients
red onion (sliced, for the salad)
1/4 small
baby arugula (packed, for the salad)
4 cup
black pepper (for the salad)
1/8
Kosher Salt (divided use)
1/2 tsp
Splenda® Monk Fruit Granulated Sweetener (divided use)
1/4 cup & 2 tsp
lemon (juiced, for the salad)
1/2 small
olive oil (divided use)
2 1/2 tbsp
peaches (halved and pitted, for the salad)
1 small
thin sliced boneless, skinless chicken breasts
1 lbs
garlic powder (for the BBQ sauce)
1/2 tsp
Worcestershire sauce (for the BBQ sauce)
1 1/2 tsp
Apple Cider Vinegar (for the BBQ sauce)
1/4 cup
sugar-free ketchup (for the BBQ sauce)
3/4 cup
fresh or frozen peaches (peeled, pitted, and chopped, for the BBQ sauce)
peaches
yellow onion (minced, for the BBQ sauce)
1/2 small
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