White Balsamic-Peach Chicken over Fresh Greens


  • 1 3-4 oz chicken breast
  • 1 tbsp olive oil
  • ¾ tsp minced garlic
  • 1 tbsp white balsamic vinegar
  • 1/2 cup chopped peaches
  • 2 ¼ tsp chopped basil
  • ⅛ red onion
  • 1 c. torn butter lettuce leaves
  • 2 ¼ tsp sunflower seeds
  • Microgreens
  • Edible flowers (optional – violas used here)


  1. In a small bowl, combine chicken breast, ¾ tbsp olive oil, garlic, ½ tbsp white balsamic vinegar, and salt and pepper to taste. Toss to coat and set aside.
  2. Meanwhile, chop fresh peaches. Finely chop basil. Peel and finely chop the red onion. Combine all together in a small bowl.
  3. In a small microwave-safe dish, microwave remaining ¾ tbsp balsamic for 15 seconds, until bubbling. Pour over peach mixture and stir to combine. Set aside.
  4. Heat a medium skillet over medium-high heat. Add remaining ⅓ tbsp olive oil. Adds chicken and cook 4-5 minutes on each side until done. Remove from heat and let rest 5 minutes.
  5. In a serving bowl, tear butter lettuce into bite-size pieces. Cut chicken into thin slices, then top with peach salsa, sunflower seeds, mixed microgreens, and edible flowers (optional). Enjoy!