Ingredients
20 oz organic boneless, skinless chicken breast
½ tsp granulated garlic powder
1 tbsp fresh oregano leaves, chopped
2 tbsp flat-leaf parsley, chopped
2 small peaches, pitted and halved
2 tbsp RxSugar Liquid Allulose
Directions
1Turn on the grill to medium heat and close the lid.
2If chicken breasts are big, pound down with a mallet to ½-inch thick.
3Place salt, pepper, paprika, chili powder, garlic powder, oregano, and parsley in a small bowl and mix. Sprinkle spices over the chicken and rub olive oil on both sides.
4Open grill lid and scrub with a grill brush. Place chicken top-side down on the grill at an angle for 4 minutes, then turn to the opposite angle on the same side (cross-hatch) for 4 more minutes and turn over. Repeat. Chicken must reach an internal temperature of 165°F. Place a thermometer in the thickest part of the breast to check for doneness. Cook longer if needed. Take the chicken off the grill to rest on a plate.
5Scrub any debris off the grill. Turn down the temperature to low.
6Sprinkle cinnamon all over the peaches. In a small mixing bowl add the remaining ingredients and whisk together. Toss peaches in the mixture. Place inner side of the peaches facing down on the grill and save the remainder of the mixture to heat for later. Cook for 10-15 minutes on low heat with the grill lid closed. Check every 3-5 minutes for doneness. Peaches should be soft but not mushy. Cook longer if needed.
7While peaches are cooking. Place the remainder of the sauce mixture in a very small pot and heat on low for 5 minutes.
8Take peaches off the grill and place on a plate to cool.
9Slice the chicken breast and weigh out 5 oz and place it on a plate. Add half of the peach and drizzle a little sauce on top. Enjoy!
10Place any leftovers in a container and place in the refrigerator for up to 4 days.
