Recipe By: @thenashvilledietitian

🍑 Fun Fact: Peaches have enough natural acidity and sugar to balance savory dishes—grilling or roasting them deepens flavor, making them a natural match for meats, herbs, and vinegar.

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GRAZA Olive oil
1 lb chicken breast (I use thin cut)
1 small onion, sliced into small slivers
3 garlic cloves, chopped
⅓ cup balsamic vinegar
1/2 tsp ground ginger
2 cups fresh peaches, unpeeled and sliced
1 cup cherry tomatoes, halved
salt and pepper
6 leaves fresh basil, thinly sliced

1️⃣ Preheat oven to 425°F.

2️⃣ Cut chicken, potatoes, and vegetables into even, intentional sizes—this is where the dish is won. Too small, they overcook. Too large, they lag.

3️⃣ Spread everything across a large sheet pan in a single layer. No crowding—give it space to roast, not steam.

4️⃣ Whisk olive oil, lemon, garlic, parsley, red wine vinegar, and seasonings. Pour over and toss thoroughly—every piece should be coated.

5️⃣ Roast 35–45 minutes, turning once if needed, until the chicken is cooked through and everything is caramelized at the edges.

6️⃣ Finish with tzatziki, fresh parsley, tomatoes, and crumbled feta. Build it how you like.

Sweet, acid, and savory all working together—built in one pan, exactly how it should be.

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