Grilled Chicken with Nectarines, Cucumber, and Corn
TOTAL TIME: 0:20
PREP: 0:20
YIELD: 4 SERVINGS
SERVES: 4
INGREDIENTS
3 tbsp. olive oil
1 tbsp. white wine vinegar
kosher salt
Pepper
2 ripe nectarines or peaches
½ small red onion
4 boneless, skinless chicken breasts
1 small Kirby cucumber
½ c. fresh corn kernels
½ c. roughly chopped fresh basil
DIRECTIONS
1-Heat grill to medium-high. Clean and lightly oil the grill.
2-In a medium bowl, whisk together the vinegar, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Add the nectarines and onion and toss to combine; set aside.
3-Rub the chicken with the remaining tablespoon oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until cooked through or the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to a platter.
4-Using a vegetable peeler, cut the cucumber into long, thin strips. Fold the cucumber, corn, and basil into the nectarine mixture and spoon over the chicken.
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