Grilled Balsamic Chicken with Burrata & Peaches, Grilled Asparagus & Crispy Garlic Potatoes
Grilled Balsamic Chicken with Burrata & Peaches, Grilled Asparagus & Crispy Garlic Potatoes
Ingredients
For the Balsamic Chicken Marinade
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
For the Grilled Balsamic Chicken
- 4 boneless, skinless chicken breasts
- 4 ounces burrata cheese, 1 ounce per chicken breast, torn or sliced
- as needed balsamic glaze, for drizzling
For the Peach & Basil Topping
- 2 peaches, sliced
- 1/4 cup fresh basil, chopped
For the Grilled Asparagus
- 1 bundle asparagus, ends trimmed off
- 1/2 tablespoon avocado oil, or olive oil
- as needed salt, to taste
- as needed black pepper, to taste
For the Crispy Garlic Potatoes
- 1 1/2 pounds baby golden potatoes
- 1 tablespoon avocado oil, or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the Balsamic Marinade: In a medium bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, black pepper, garlic powder, onion powder, and dried oregano until well combined.
⏱️ 5 min
- 2
Marinate the Chicken: Add the chicken breasts to the bowl with the marinade. Toss to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
Prepare the Crispy Garlic Potatoes: While the chicken marinates, preheat your air fryer to 390°F. In a large bowl, toss the baby golden potatoes with 1 tablespoon of avocado oil. Add the garlic powder, salt, paprika, dried parsley, and black pepper. Toss again until the potatoes are fully coated.
⏱️ 5 min•🌡️ 390
- 4
Air Fry Potatoes: Place the seasoned potatoes in a single layer in the air fryer basket. Air fry for 20 minutes, stirring halfway through, until golden brown and crispy.
⏱️ 20 min•🌡️ 390
- 5
Prepare the Peach & Basil Topping: Slice the peaches and finely chop the fresh basil. In a small bowl, gently combine the sliced peaches and chopped basil. Set aside.
⏱️ 5 min
- 6
Prepare the Grilled Asparagus: In a separate bowl, toss the trimmed asparagus with 1/2 tablespoon of avocado oil. Season generously with salt and black pepper.
⏱️ 3 min
- 7
Preheat Grill: Heat an outdoor grill or a grill pan to medium-high heat. Brush the grill grates with a little oil to prevent sticking.
⏱️ 5 min
- 8
Grill Chicken: Remove the chicken breasts from the marinade, allowing any excess to drip off. Place the chicken on the hot grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks.
⏱️ 15 min
- 9
Grill Asparagus: While the chicken is cooking (or immediately after removing the chicken), add the seasoned asparagus to the grill. Cook for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred.
⏱️ 5 min
- 10
Assemble and Serve: Plate the grilled chicken breasts. Top each piece of chicken with torn or sliced burrata cheese, then spoon a generous amount of the peach-basil mixture over the burrata. Drizzle with balsamic glaze. Serve immediately with the grilled asparagus and crispy garlic potatoes on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Balsamic Chicken with Burrata & Peaches, Grilled Asparagus & Crispy Garlic Potatoes
For the Balsamic Chicken Marinade
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
For the Grilled Balsamic Chicken
- 4 boneless, skinless chicken breasts
- 4 ounces burrata cheese, 1 ounce per chicken breast, torn or sliced
- as needed balsamic glaze, for drizzling
For the Peach & Basil Topping
- 2 peaches, sliced
- 1/4 cup fresh basil, chopped
For the Grilled Asparagus
- 1 bundle asparagus, ends trimmed off
- 1/2 tablespoon avocado oil, or olive oil
- as needed salt, to taste
- as needed black pepper, to taste
For the Crispy Garlic Potatoes
- 1 1/2 pounds baby golden potatoes
- 1 tablespoon avocado oil, or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the Balsamic Marinade: In a medium bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, black pepper, garlic powder, onion powder, and dried oregano until well combined.
⏱️ 5 min - 2
Marinate the Chicken: Add the chicken breasts to the bowl with the marinade. Toss to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
Prepare the Crispy Garlic Potatoes: While the chicken marinates, preheat your air fryer to 390°F. In a large bowl, toss the baby golden potatoes with 1 tablespoon of avocado oil. Add the garlic powder, salt, paprika, dried parsley, and black pepper. Toss again until the potatoes are fully coated.
⏱️ 5 min•🌡️ 390 - 4
Air Fry Potatoes: Place the seasoned potatoes in a single layer in the air fryer basket. Air fry for 20 minutes, stirring halfway through, until golden brown and crispy.
⏱️ 20 min•🌡️ 390 - 5
Prepare the Peach & Basil Topping: Slice the peaches and finely chop the fresh basil. In a small bowl, gently combine the sliced peaches and chopped basil. Set aside.
⏱️ 5 min - 6
Prepare the Grilled Asparagus: In a separate bowl, toss the trimmed asparagus with 1/2 tablespoon of avocado oil. Season generously with salt and black pepper.
⏱️ 3 min - 7
Preheat Grill: Heat an outdoor grill or a grill pan to medium-high heat. Brush the grill grates with a little oil to prevent sticking.
⏱️ 5 min - 8
Grill Chicken: Remove the chicken breasts from the marinade, allowing any excess to drip off. Place the chicken on the hot grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks.
⏱️ 15 min - 9
Grill Asparagus: While the chicken is cooking (or immediately after removing the chicken), add the seasoned asparagus to the grill. Cook for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred.
⏱️ 5 min - 10
Assemble and Serve: Plate the grilled chicken breasts. Top each piece of chicken with torn or sliced burrata cheese, then spoon a generous amount of the peach-basil mixture over the burrata. Drizzle with balsamic glaze. Serve immediately with the grilled asparagus and crispy garlic potatoes on the side.
⏱️ 5 min