So simple and versatile, this is easily doubled if you are expecting company. The dish works with a variety of fruits (including frozen peaches and dried plums!); try apricots and bananas, or in the fall use apples and walnuts. Prep tip: Using bottled minced garlic from the store is perfectly fine; keep a jar on hand.
One-Pan Baked Chicken with Peaches and Plums
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Ingredients
- 3 tablespoons fresh lemon juice
- 3 tablespoons agave nectar
- 1/4 cup olive oil
- 1 teaspoon garlic chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
- 1/8 teaspooon ground ginger
- 4 3-ounce skinless, boneless chicken breast halves
- 2 fresh peaches peeled, pitted and sliced
- 2 fresh plums pitted and sliced
- 2 tablespoons sliced almonds
Instructions
- Preheat oven to 375˚. In a 7x11-inch baking dish, combine lemon juice, agave nectar, olive oil, garlic, mustard, thyme, and ginger. Place chicken in baking dish and turn to coat both sides. Place peach and plum slices over chicken and spoon some of the lemon juice mixture over the top. Top with sliced almonds.
- Bake for 25 minutes, basting every so often with juices, until chicken is cooked through and juices run clear.
Recipe Notes
Nutrition Facts
One-Pan Baked Chicken with Peaches and Plums
Amount Per Serving
Calories 316
% Daily Value*
Cholesterol 49mg
16%
Sodium 105mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
8%
Protein 21g
42%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 316 cal, 45% fat cal, 16g fat, 2g sat fat, 49mg chol, 21g protein, 23g carb, 2g fiber, 105mg sodium
