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Balsamic Marinated Chicken
with peach salsa and asparagus

Active: 35 min Total: 1 hr 5 min
Grilled balsamic chicken is loaded with sweet and tart flavors just like the peach salsa served over top. And don't miss the quick and easy compound butter with the asparagus in this meal - it adds a great savory, citrus kick!


Balsamic Marinated Chicken:
  • Garlic - 2 cloves , chopped
  • Lemons - 1 , zest of
  • Oil, olive - 3 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Chicken breast tenders (or boneless skinless chicken breasts, sliced) - 1 lb
  • Oil, cooking - 1 Tbsp
Peach Salsa:
  • Bell peppers, red - 1/2 , finely chopped
  • Jalapeños, chopped (opt) - 1/2 , chopped
  • Green onions - 1 , chopped green parts, white parts discarded
  • Peaches - 3 , chopped
  • Lemon juice - 1 tsp
  • Oil, olive - 1 tsp
Asparagus with Citrus Butter:
  • Butter - 4 Tbsp
  • Limes - 1 , zest of
  • Coriander, ground - 1/4 tsp
  • Paprika, smoked - 1/4 tsp
  • Asparagus - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp


  1. Marinate chicken - Peel garlic and crush cloves with the palm of your hand. Combine garlic with lemon zest, olive oil, balsamic vinegar, honey and mustard. Tenderize chicken with a fork and pour marinade over top. Let chicken marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
  2. Bell peppers / Jalapenos / Green onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make citrus butter - Heat butter in the microwave just until softened, ~10 seconds. Combine with lime zest, ground coriander and paprika. (Can be done up to 5 days ahead)
  4. Asparagus - Trim asparagus. (Can be done up to 2 days ahead)
  5. Peaches - Chop peaches.
  6. Make salsa - Combine bell peppers, jalapenos, peaches, green parts of green onions, lemon juice and olive oil.

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  1. If cooking on grill: Heat grill so that burners or coals are at high heat on one half of grill, leaving the other half for cooking with indirect heat. When grill is hot, clean grates and brush with cooking oil (portion for chicken). Remove chicken from marinade (discard marinade) and sear on both sides over hottest part of grill. Transfer chicken to indirect heat until cooked through, 2 to 3 minutes more. Brush asparagus with cooking oil (portion for asparagus) and place spears on hottest part of grill. Season with some salt and pepper and cook, turning frequently, until tender and cooked through. (Cook time for asparagus will vary depending on thickness of spears, but chicken and asparagus should finish cooking at about the same time.)
  2. If cooking on stovetop: Heat a grill pan or frying pan with cooking oil (portion for chicken) over medium-high heat. Remove chicken from marinade (discard marinade) and transfer to heated oil. Sear on both sides for 3 to 4 minutes each, until cooked through. Transfer chicken to a serving plate and cover to keep warm.
  3. If cooking on stovetop: Return pan to heat and add cooking oil (portion for asparagus) over medium-high heat. Add asparagus to heated oil and cook on all sides until tender, 5 to 8 minutes (depending on thickness of spears).
  4. Transfer asparagus to a serving plate and top with citrus butter. Allow butter to melt over asparagus spears and season with some salt and pepper.
  5. Serve chicken with peach salsa on top and asparagus on the side. Enjoy!



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