Baked Chicken with Peaches

Make the most of the stone fruit season when it comes around by using them in everything!
Peaches are almost always used in sweet dishes but they work so beautifully in this dish teamed up with chicken and gorgeous fresh thyme.

Note: We finished this dish in the oven, for this, you will need an ovenproof frypan. Otherwise, you could cover and cook on the stovetop.

Prep time: 10 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/2 teaspoon of cold pressed coconut oil

125 grams of free range chicken thigh

1/4 small onion, sliced

1 fresh peach, stone removed and cut in quarters

1/3 bunch broccolini, chopped

1/2 small zucchini, halved and sliced

1/4 cup of chicken broth or stock

1/2 teaspoon of apple cider vinegar

1/2 teaspoon of Dijon mustard

1 teaspoon of coconut sugar

1 or 2 fresh thyme sprigs plus extra to garnish

Himalayan or sea salt & cracked black pepper to taste

Method

Pre heat your oven to 180°- 350°F - Gas Mark 4. Heat the oil in a pan over medium to high heat.

Cook the chicken on both sides until the colour is just changed and you no longer see any pink. Remove from the pan and set aside.

Reduce heat to medium and add the onion, cook for 2 minutes then add the peaches, broccolini and asparagus. Cook for 2-3 minutes more.

Meanwhile combine the stock or broth with the vinegar, mustard and sugar. Once the peaches have cooked for a couple of minutes add the chicken back to the pan and add the liquid mixture in along with the fresh thyme sprigs.

Cover the pan and place in the oven or alternatively reduce the heat to medium low, cover and cook until the peaches are soft and greens are tender crisp.

Serve with the extra fresh thyme sprigs.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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