Name: California Citrus & Herb Grilled Chicken with Summer Stone Fruit Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 2 tbsp olive oil; Zest and juice of 1 lemon; Zest and juice of 1 orange; 2 cloves garlic, minced; 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried); 1 tbsp fresh basil, chopped; 1 tsp honey; Salt and freshly ground black pepper; 2 cups mixed salad greens (arugula, baby kale, or spinach); 1 ripe peach, pitted and sliced; 1 ripe nectarine, pitted and sliced; 1/2 cup cherries, pitted and halved; 1/4 small red onion, thinly sliced; 1/4 cup crumbled feta cheese; 1/4 cup toasted sliced almonds; 1 tbsp balsamic vinegar

California Citrus & Herb Grilled Chicken with Summer Stone Fruit Salad

HomemadeMaple4524

This dish is a celebration of California summer: juicy stone fruit, bright citrus, and fresh herbs meet succulent grilled chicken for a meal that’s vibrant in both flavor and color. The marinade doubles as a tangy-sweet dressing, tying together the char of the grill and the lush sweetness of peak-season fruit. Toasted almonds add crunch and nutty depth, while creamy feta brings a salty, savory finish. It’s quick, fresh, and packed with texture—perfect for a sunny dinner al fresco or a relaxed, healthy weeknight meal.

Ingredients

Instructions

In a medium bowl, whisk together olive oil, lemon zest and juice, orange zest and juice, garlic, thyme, basil, honey, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside 1 tbsp of the marinade for the salad dressing.
Place chicken breasts in a zip-top bag or shallow dish and pour remaining marinade over them. Marinate at room temperature for 20 minutes (or up to 2 hours in the fridge for extra flavor).
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, shaking off excess, and grill for 5-6 minutes per side, until nicely charred and cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly.
While chicken grills, toss the salad greens, peach, nectarine, cherries, and red onion in a large bowl.
Whisk the reserved marinade with balsamic vinegar. Drizzle over salad and toss to coat. Season with salt and pepper to taste.
Arrange salad on plates. Top with sliced grilled chicken, sprinkle with feta and toasted almonds. Serve immediately.