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Peach Bourbon Chicken with Oven Roasted Broccoli
Peach, ginger, and garlic make this delicious sauce truly amazing over grilled chicken breasts. Served with Oven Roasted Broccoli.
Prep Time
20-25 Minutes
Servings
2-6 People
Calories
362 Calories
Meal Attribute
High Protein
Large Instructions
Thaw in refrigerator.
*Prepare Oven Roasted Broccoli per separate cooking instructions provided.
- Heat large saute pan on stovetop. Add 2 Tbsp. olive oil or spray with nonstick cooking spray.
- Brown chicken over med. high heat, 3-5 min. per side.
- Pour sauce over chicken breasts and simmer for 8-10 min. to thicken sauce (internal temp. 165°F).
- Let chicken rest 5 min. Serve warm sauce over chicken along with Oven Roasted Broccoli.
Large Grill Instructions
Thaw in refrigerator.
*Prepare Oven Roasted Broccoli per separate cooking instructions provided.
- Preheat grill to med. high heat. Pour sauce into small saucepan. Bring to a boil, reduce heat to med. and simmer for 8-10 min. to thicken.
- Meanwhile, grill chicken 4-5 min. per side (internal temp. 165°F).
- Let chicken rest 5 min. Serve warm sauce over chicken along with Oven Roasted Broccoli.
Large Instant Pot Instructions
Thaw in refrigerator.
*Prepare Oven Roasted Broccoli per separate cooking instructions provided.
- Set Instant Pot to SAUTE. Add 2 Tbsp. of oil to the bottom of the pressure cooker.
- Brown chicken 3 min. per side.
- Add sauce and 1/2 cup of water to pot, coating seared chicken breasts. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 10 minutes then do a quick release of the pressure (internal temp. 165°F).
- Serve warm sauce over chicken along with Oven Roasted Broccoli.
Medium Instructions
Thaw in refrigerator.
*Prepare Oven Roasted Broccoli per separate cooking instructions provided.
- Heat large saute pan on stovetop. Add 1 Tbsp. olive oil or spray with nonstick cooking spray.
- Brown chicken over med. high heat, 3-5 min. per side.
- Pour sauce over chicken breasts and simmer for 8-10 min. to thicken sauce (internal temp. 165°F).
- Let chicken rest 5 min. Serve warm sauce over chicken along with Oven Roasted Broccoli.
Medium Grill Instructions
Thaw in refrigerator.
*Prepare Oven Roasted Broccoli per separate cooking instructions provided.
- Preheat grill to med. high heat. Pour sauce into small saucepan. Bring to a boil, reduce heat to med. and simmer for 8-10 min. to thicken.
- Meanwhile, grill chicken 4-5 min. per side (internal temp. 165°F).
- Let chicken rest for 5 min. Serve warm sauce over chicken along with Oven Roasted Broccoli.
Medium Instant Pot Instructions
Thaw in refrigerator.
*Prepare Oven Roasted Broccoli per separate cooking instructions provided.
- Set Instant Pot to SAUTE. Add 1 Tbsp. of oil to the bottom of the pressure cooker.
- Brown chicken 3 min. per side.
- Add sauce and 1/2 cup of water to pot, coating seared chicken breasts. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 10 minutes then do a quick release of the pressure (internal temp. 165°F).
- Serve warm sauce over chicken along with Oven Roasted Broccoli.
Nutrition Facts
Serving size
1 chicken breast & 1 cup broccoli (265g)
Amount per serving
Calories
362
% Daily Value *
Total Fat 13g
17%
Saturated Fat 2g
10%
Trans Fat 0g
Sodium 973mg
42%
Cholesterol 99mg
33%
Total Carbohydrates 22g
8%
Dietary Fiber 4g
14%
Total Sugars 12g
Includes 0g Added Sugars
Protein 43g
Vitamin D 0mcg
0%
Calcium 89mg
7%
Iron 3mg
17%
Potassium 1826mg
39%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains: Soybeans, Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients:
- Chicken Breast
- Peaches
- Ketchup
- Soy Sauce
- Apple Cider Vinegar
- Extra Virgin Olive Oil
- Garlic
- Ginger
- Broccoli
- Extra Virgin Olive Oil
- Garlic
- Salt
- Black Pepper
- Garlic
- Herbs de Provence
Nutritional Information
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into six equal portions, the nutritional information is accurate for one portion.
Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values.
