Crispy Chicken with Roasted Peaches (Gluten-Free)
This Crispy Chicken with Roasted Peaches recipe is a delightful combination of crunchy, seasoned chicken paired with sweet, caramelized peaches and peppery arugula, all drizzled with a balsamic vinaigrette. It’s gluten-free and packed with flavor, making it an easy, healthy, and delicious dinner.
Servings: 4
Ingredients
- 2 boneless skinless chicken breasts, sliced in half horizontally
- Salt and pepper to taste
- 1/2 cup gluten-free flour
- 1/2 cup gluten-free breadcrumbs
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 2 eggs beaten
- Avocado oil for frying
- 2 peaches sliced
- 1.5 tbsp balsamic vinegar
- 2 tbsp olive oil
- 4 cups arugula or to taste
- Salt and pepper to taste
Instructions
- Prepare and Roast the PeachesPreheat the oven to 400°F (200°C).In a medium bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Toss the peach slices in the mixture, reserving the remaining liquid.Arrange the peach slices in a single layer on a parchment-lined baking sheet.Roast for 15-20 minutes, flipping halfway through, until tender and lightly caramelized. Watch carefully to prevent scorching.
- Prepare the ChickenSeason the chicken breasts with salt and pepper on both sides.In a shallow dish, mix the gluten-free flour, garlic powder, and smoked paprika.Set up a breading station with the seasoned flour, beaten eggs, and gluten-free breadcrumbs.
- Bread the ChickenDredge each piece of chicken in the flour mixture, then dip in the beaten eggs, and finally coat with the gluten-free breadcrumbs.
- Fry the ChickenHeat avocado oil in a large skillet over medium heat.Fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side.Transfer to a paper towel-lined plate to drain excess oil.
- Toss the ArugulaToss the arugula in the reserved balsamic mixture, ensuring it is evenly coated.
- ServeTo serve, arrange the arugula on a plate, top with roasted peach slices, and place the crispy chicken alongside.