Peach BBQ chicken breast

Ingredients

BBQ sauce  

• 1½ tsp (7 mL) canola oil, plus more for brushing grill grates  
• ½ small yellow onion, minced  
• 2 medium peaches, peeled, pitted and chopped  
• ¾ cup (180 mL) sugar-free ketchup  
• ¼ cup (60 mL) apple cider vinegar  
• ¼ cup (60 mL) Splenda® Monk Fruit Sweetener  
• 1½ tsp (7 mL) Worcestershire sauce  
• ¼ tsp (1 mL) kosher salt  
• ½ tsp (2 mL) garlic powder  
• 1 lb. (500 g) thin-sliced chicken breasts, boneless, skinless  

Salad 

• 1 small peach, halved and pitted  
• 2 tbsp (30 mL) canola oil  
• ½ small lemon, juiced  
• 2 tsp (10 mL) Splenda® Monk Fruit Sweetener  
• ⅛ tsp (0.5 mL) kosher salt  
• ⅛ tsp (0.5 mL) freshly ground black pepper  
• 4 cups (1 L) packed baby arugula  
• ¼ small red onion, sliced 

Instructions

BBQ sauce 

1. Heat oil in medium saucepan over medium heat. Add onion and cook until softened, about 2-3 minutes. Stir in peaches and cook for 5 minutes. Add ketchup, apple cider vinegar, sweetener, Worcestershire sauce, salt and garlic powder and bring to a boil. Reduce heat to medium-low and simmer, until peaches break down and sauce begins to thicken, about 10-15 minutes. Carefully transfer peach mixture to blender and blend until smooth, about 1 minute. 

2. Heat grill to medium and brush grates with oil. Pat chicken dry with paper towels. Grill chicken, flipping occasionally and brushing with peach mixture, until fully cooked and a meat thermometer reaches 165°F (73°C), about 8-10 minutes. Transfer to plate and let rest for 5 minutes before slicing and serving.  

Salad: 

1. Meanwhile, grill peach halves, cut-side down, until char marks appear, about 1-2 minutes. Slice peach halves into ½-inch (0.6 cm) thick slices.  

2. Whisk canola oil, lemon juice, sweetener, salt and pepper together in large bowl until combined. Add grilled peach slices, arugula and red onion and toss to coat. Serve grilled chicken with salad and enjoy. 

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