Sponsored: Grilled chicken and peach Caprese salad
Prep time: 25 minsTotal time: 
Sponsored: Grilled chicken and peach Caprese salad
Juicy peach is paired with grilled chicken for a fruity twist on a summer classic. Enjoy with a glass of crisp white wine
Prep time: 25 minsTotal time: 
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 3 tbsp olive oil
- zest and juice of 1 lemon
- 1 tsp garlic powder
- 1 tsp mixed herbs
- 4 x skinless and boneless chicken thighs
- 50g pesto
- 1 tbsp sherry vinegar
- 1 ripe peach, sliced into slim wedges
- 1 x 150g pack mozzarella, drained and torn
- 60g rocket leaves
- handful of basil leaves, to garnish
Step by step
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In a bowl, combine 1 tablespoon of olive oil with the lemon zest and half the juice, garlic powder and mixed herbs. Add the chicken, toss to coat, cover and set aside for 15 minutes.
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Heat a lidded griddle pan over a medium-high heat. Sear the chicken for 5 minutes until charred. Turn over and add a splash of water, then cover, reduce the heat and cook for 5 minutes. Turn off the heat and leave for 3 minutes until cooked through. Remove from the pan, cover loosely and let cool.
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In a small bowl, mix together the pesto, vinegar, remaining oil and lemon juice. Season. Slice the chicken and arrange on a platter with the peaches, mozzarella and rocket. Drizzle over the dressing and garnish with the basil to serve.
