This recipe is one of my favorites because it is kind of unexpectedly good! Peaches and chicken always have such a delicious flavor together and and the sweet teriyaki flavor here is delicious as well! This teriyaki sauce I make is low sugar and low sodium. It is also Keto and Whole 30 approved! I love this recipe because it is so simple, but it’s packed full of flavor!
Equipment for this recipe:
- Grill
- Tongs
- Baking Dish
Ingredients for this recipe:
- Monk Fruit Sugar
- Coconut Aminos
- Garlic Cloves
- Xanthan Gum
- Chicken Breast
- Peaches
- Asparagus
Substitutions:
The Homemade Teriyaki Sauce is gluten free, keto, low sodium, and low sugar. If you do not want this, you can easily substitute it for a store bought teriyaki sauce to make the recipe easier. Just remember that store bought teriyaki sauce can be loaded with sugar and sodium.
Chicken Breasts are what I use for this recipe, but you could definitely use chicken thighs. I love the chicken and peach combo. If you don’t want chicken you could also sub it out for salmon. Grilled salmon is great as well. Salmon need less cook time though. So keep that in mind when subbing it out.
Peaches are such a good combo with chicken and they also grill very well. I love peaches because they are a wonderful summer fruit here in the south. You can easily substitute peaches for pineapple as well. It grills well and also goes wonderful with chicken as well!
Grilled Peach and Teriyaki Chicken with Grilled Asparagus
Ingredients
- 4 6 oz. chicken breasts
- 1 bundle of asparagus
- 2 medium sized peaches
- •
- Teriyaki Sauce:
- 1 cup of coconut aminos
- 3 tbsp monk fruit sugar
- 1 garlic clove, minced
- 1/4 tsp xanthan gum
Instructions
- In a saucepan, combine coconut aminos, monk fruit sugar, minced garlic, and xanthan gum and put over medium high heat. Stir continuously until your mixture begins to simmer. Turn the heat down on low and simmer for 10 minutes. Allow the mixture to cool slightly.
- Put the chicken in a baking dish and dump half of the teriyaki mixture over the chicken. Set the other half aside to brush on top of the chicken during cooking.
- Preheat the grill to 350º. Cut your peaches into 1/4 inch slices and cut the woody stems off of your asparagus.
- Once the grill is preheated, put the chicken on and allow to cook for 10 minutes on one side. Flip the chicken and brush the excess teriyaki sauce on top. Cook for another 10 minutes or until the chicken reaches an internal temperature of 165º.
- During the last 10 minutes, put the asparagus and peaches on the grill. Flip at least once. Take everything off the grill at the same time. Serve while hot!
Nutrition Facts
Grilled Peach and Teriyaki Chicken with Grilled Asparagus
Serves: 4
|
Amount Per Serving: 1 Chicken Breast
|
||
|---|---|---|
| Calories | 326 | |
| % Daily Value* | ||
| Total Fat 2.9 g | 4.5% | |
| Saturated Fat 1.5 g | 7.5% | |
| Trans Fat 0 g | ||
| Cholesterol 135 mg | 45% | |
| Sodium 1194.6 mg | 49.8% | |
| Total Carbohydrate 18.6 g | 6.2% | |
| Dietary Fiber 5.4 g | 21.6% | |
| Sugars 16.5 g | ||
| Protein 46.5 g | ||
| Vitamin A 8.2% | Vitamin C 9.4% | |
| Calcium 2.9% | Iron 4.4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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