Sweet and savory, fresh but filling, this chicken and peach dish is a summer dinner winner.

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.


Credit: Photography by Kate Mathis

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the broiler. Line a baking sheet with foil. On one side of the sheet, toss the chicken, 1 tbsp. lime juice, 2 tbsp. olive oil, and the shallot; season with salt and pepper. Arrange the peach halves, cut-side up, on the other side of the sheet. Brush the cut sides of the peaches with olive oil; season generously. Broil, turning the chicken once, until the peaches are charred in spots and the chicken is cooked through, about 10 minutes.

  • In a food processor, pulse the EVOO, mint, parsley, scallions, and the remaining 1 tbsp. lime juice until the herbs are finely chopped. Season the herb sauce with salt and pepper. In a medium bowl, mix the yogurt and 2 tbsp. of the herb sauce; season.

  • Spread about 1/4 cup of the yogurt on each of 4 plates. Top with the chicken and peaches. Garnish with the remaining herb sauce.