Chicken breasts with peach caprese salad and red pepper vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken breasts with peach caprese salad and red pepper vinaigrette

Chicken breasts with peach caprese salad and red pepper vinaigrette

Gluten-Free Friendly, Soy-Free, Mediterranean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

20 Minutes

In this riff on caprese, we add peaches to a quick and light summer salad and top the whole thing with pan-roasted chicken breasts.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ¼ pound organic grape or cherry tomatoes
  • 1 organic cucumber
  • 1 organic red onion
  • 1 organic peach or other stone fruit
  • ¼ pound fresh mozzarella
  • 3 ounces organic baby arugula or other leafy greens
  • Sunbasket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)

Nutrition per serving

Calories 590, Total Fat 30g (38% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 750mg (33% DV), Total Carb. 28g (10% DV), Fiber 5g (18% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 52g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly. Cut the chicken crosswise into ½-inch-thick slices.
While the chicken cooks, start preparing the salad ingredients.


Make the peach caprese salad

  • Cut the tomatoes in half.
  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Peel and thinly slice enough onion to measure ⅓ cup [½ cup].
  • Cut the peach in half and remove the pit; cut the fruit into ¼-inch-thick slices.
  • Cut or tear the mozzarella into ½-inch pieces.
In a large bowl, toss together the arugula, tomatoes, cucumber, onion, peach, mozzarella, and red pepper vinaigrette. Season to taste with salt and pepper.


Transfer the peach caprese salad to individual bowls, top with the chicken, and serve.
Kids Can!
  • Measure the onion.
  • Tear the mozzarella.
  • Assemble the peach caprese salad.