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Coach Carter’s Grilled Chicken and Veggie Platter With Sweet Peach Sauce

By Coach Carter


Difficulty: Easy

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 2-3


  • 3 chicken cutlets
  • 1 sliced yellow bell pepper
  • 1 sliced orange bell pepper
  • 1 bunch sliced lacinato kale
  • 1 tablespoon olive oil
  • 1 cup peach preserves
  • 3 tablespoons butter
  • 1 tablespoon lemon zest
  • 1 tablespoon vegetable oil
  • 2 tablespoons brandy


Preheat a grill pan over medium-high heat. Season the chicken cutlets with salt and pepper and drizzle with extra-virgin olive oil.

Place the chicken cutlets on the grill and cook for 4 minutes on each side. When finished, slice the chicken into strips.

In a medium skillet over medium-high heat, sauté the peppers and kale in the vegetable oil, about 4 minutes. Season with salt and pepper to taste.

In small saucepot over medium heat, melt butter, then stir in peach preserves, brandy and lemon zest and let simmer for 2 minutes.

Plate the sautéed peppers and kale on a beautiful platter, shingle the sliced chicken on top of the veggies and pour the sweet peach sauce on the chicken.

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