Peach caprese chicken and zoodles

prep time: 40 minutes | makes 4 servings

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4 chicken breasts, sliced in half (to make 8 thinner pieces)

2 large, ripe peaches, cut into 8 slices each

2 cups cherry tomatoes

1 red onion, thinly sliced

4 cloves garlic, smashed

3 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp brown sugar

1 tsp salt

pepper

8oz fresh mozzarella, sliced into 8 rounds

Zoodles or pasta

Chimichurri (recipe follows)

Balsamic Reduction

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1. drizzle chicken breasts with olive oil and season with salt and pepper. prepare grill.

2. preheat the oven to 400 degrees.

3. line a large sheet pan with foil. Combine the peaches, tomatoes, onion, garlic, olive oil, balsamic, brown sugar, salt and pepper tossing gently. Spread vegetable mixture in a single layer on the lined pan and bake about 40 minutes or until vegetables are soften and caramelized but still hold their shape.

4. grill chicken on hot grill until chicken is cooked through, about 15 minutes. Transfer chicken to a baking pan. Top chicken with caramelized veggies and mozzarella rounds.

5. bake chicken for 10 minutes or until cheese is melted.

6. top chicken with chimichurri and balsamic reduction. Serve over zoodles or pasta if desired. 

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chimichurri sauce

combine the following ingredients in a food processor. Process until the mixture is emulsified. Add a tablespoon of water if necessary. Store leftovers in the fridge up to 3 days.

1/2 cup fresh basil

1/2 cup fresh cilantro

1/2 cup fresh parsley

1/2 cup olive oil

1/4 cup red wine vinegar

2 cloves garlic

1/2 jalapeno

2 tsp salt

1/4 tsp pepper