I love sharing recipes, I have 4 years worth to share with you but don’t always have a story I want to share with it so then I end up not posting it. However the more I think about it, I figure each recipe post doesn’t have to also contain some story, revelation, or post about the meaning of life. When I want to find a recipe online, that’s really all I want to read- the recipe.
So after recovering from hosting my most recent Supper Club meal prep workshop yesterday, (hello sore feet and messy kitchen), I’m going to do just that, share the recipe. Peaches are about to pop up everywhere in town so pick up a few from a local farmer’s market and give this recipe a try. Last night I made it in the Instantpot (not frozen), in 15 min (plus the 15 min it took to get to temperature), and served it over a chopped strawberry and spinach salad. I garnished it with sliced fresh peaches too. In the past I have served it over zucchini noodles or rice.
Balsamic Peach Chicken
1 lb chicken thighs
1 large onion, diced
¼ cup balsamic vinegar (+1 TB after cooking)
1tsp salt (1 tsp after cooking)
1 tsp garlic powder
3 peaches, sliced (can garnish with another sliced peach after cooking)
Garnish: ¼ cup chopped basil
Directions: Place contents of bag in slow cooker cook on low setting for 5 from fresh, 6 hours from frozen, or high 3-4 hours.
InstantPot: Meat 15 min, 5 min natural release or from frozen 18 min, 5 min natural release.
Serve over rice, noodles, zucchini noodles. Garnish with chopped fresh basil and sliced peaches.
Would pair nicely with with steamed broccoli or snapped peas.
*You can also put all of the ingredients into a bag and freeze it. The meal can be made straight from the freezer without need to defrost it.
Balsamic Glaze (from trader joes)
Want to join the next meal prep workshop? Invite a friend and join me in the kitchen on Sunday, July 14th, 1-3pm. You will prepare 10 meals to bring home for the family. So this summer you can enjoy playing in the pool longer and less time prepping dinner. Register online here.