Coach Carter’s Grilled Chicken and Veggie Platter With Sweet Peach Sauce
By Coach Carter
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Difficulty: Easy
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 2-3
Ingredients
- 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
Directions
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.
