I hope everyone had a lovely Labor Day weekend! We certainly did here. Not a lot of plans, really – just hung out with family, relaxed, and enjoyed the fact that finally, we’re not having 100+ degree days. We’re still continuing to be in one of the worst droughts that I’ve seen (the wildfires all over the state are terrible), but at least the weather is starting to change. It’s amazing how much the heat can impact your mood. I find it so much easier to relax!
It also makes it easier to grill outside. While I have been using the grill a lot throughout the summer (and really, Texas is just about a year-round grilling state) simply so I could keep the house cool, it’s actually a joy to do so when it’s not 105 degrees outside. Tonight, I made a simple grilled chicken. Nothing fancy, no intricate flavors – just a pleasantly sweet sauce over a juicy grilled chicken breast.
The source of the recipe? Gwyneth Paltrow. In case you haven’t heard, she has a new cookbook out. I don’t own it – yet – although it’s on my wish list. When I saw the article in Bon Appetit a few months ago on her new book, I was eager to try her recipes. They were simple, straightforward, and with lots of fresh, seasonal ingredients. I have a tendency to overcomplicate things at times, so I’m always drawn to people who can pull together a delicious dish and keep the ingredient list short. At a glance, Gwyneth’s recipes seemed promising. I bookmarked several, and then, as it inevitably does, time passed.
Until this week, when I looked back through my bookmarked recipes for some menu inspiration. That’s when it jumped out at me: grilled chicken with peach BBQ sauce. You see, a few weeks back, I bought half of a bushel of peaches at the farmer’s market, and put them up in my freezer (and made some jam). I was dying to use some in a savory dish, and this would be perfect.
It was. While it wasn’t the best barbecue I’d ever had, it was perfect for today. It was approachable; perfect for kids, family, and easy, laid-back entertaining. The recipe was simple, so that if you had a busy day, were hosting a barbecue or party, or just were too pooped to execute a complicated meal, you could pull this one off. And since this weekend was all about relaxation and saying farewell to summer (and possibly a “good riddance” to the heat!), a simple, delicious recipe was definitely just the thing.
Peach BBQ Chicken, adapted from My Father’s Daughter
1 c chopped peeled fresh peaches
2 1/2 T fresh lemon juice
3 garlic cloves, minced
salt and pepper to taste
4 boneless, skinless chicken breasts
Combine the first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat and allow to cool. Transfer to a blender and puree. Season to taste with salt and pepper.
Spoon half of the sauce over the chicken breasts in a shallow glass baking dish. Toss chicken breasts to coat with sauce. Divide remaining sauce into two bowls. Allow to sit at room temperature for 20 minutes to marinate, or alternatively, refrigerate, covered, for 8 hours or overnight. (I only marinated for 20 minutes.) Refrigerate sauce if not using within the hour.
Prepare the grill for medium heat. Brush grates with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush some of the remaining sauce over chicken and continue to grill until cooked through, 1-2 additional minutes per side. Allow to rest for 5 minutes, and slice. Serve with remaining unused sauce.
Menu for September 6-10
Breakfast: Coconut flour pancakes, scrambled eggs, fresh raspberries
Dinner: Peach BBQ chicken, garden salad
(no lunch, as breakfast was late)
Breakfast: leftover pancakes, steamed spinach with a bit of leftover ground turkey taco meat, plum
Lunch: leftover paleo lasagna with zucchini (still working to perfect that recipe!)
Dinner: leftover chicken, sausage, shrimp chili (working to perfect that one too!)
Breakfast: smoothie with spinach, peaches, protein powder, and a hard-boiled egg
Lunch: garden salad with leftover peach BBQ chicken
Dinner: chicken satay with cucumber salad and steamed green beans
Breakfast: scrambled eggs with leftover green beans
Lunch: leftover chicken satay and cucumber salad
Dinner: grilled chicken-basil sausages, baked sweet potatoes, and steamed broccoli
Breakfast: smoothie with blueberries, spinach, mint, and protein powder, and a handful of macadamia nuts
Lunch: leftover grilled sausages, sweet potatoes, and broccoli
Dinner: fridge clean-out! We’ll be eating whatever needs to be eaten that day!
Have a great week, everyone!
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.