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I LOOOOOOOVED this dish! If you’ve read my blogs, you know I don’t consider myself a cook. But recipes like these sure make me feel like one, and a really good one at that!
I was looking for healthy recipe ideas for our 4th of July weekend and this is one I came across and said to myself “I can do this one. Can’t be hard.” This is another recipe I have adapted from CookingLight.com by EMILY NABORS HALL! And I was right! It wasn’t hard to follow, but, if you know me by now, I still found a way to get it confused and give it my twist. If you read my ,Grilled Peaches with Feta and Honey Blog, you know I confuse my fruits and I have my food restrictions. Here are the substitutions I have made, truly making this recipe custom-made-to-me-and-my-confused-brain:
  • The original recipe uses PEACHES… but I mistakenly grabbed Nectarines instead. A yummy (and dummy) mistake.
  • It also uses bacon, which I do not eat. I wanted to substitute it with coconut flakes but I didn’t find it at the market that day. So choose between bacon or coconut flakes if you’d like to add that.
  • I replaced Sherry Vinegar with Rice Vinegar since I could not find sherry vinegar.
  • I used chicken breast instead of chicken breast, only because the chicken breast did not thaw in time to prep for our 4th of July lunch. And let me tell you: IT WAS GOOD!!!
  • I did not use chives, but you may!
So without further due…

BBQ Chicken with Nectarines and Feta Slaw


  • 5 tablespoons olive oil, divided
  • 2 tablespoons rice vinegar (or sherry vinegar)
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 1 1/2 cups (about 2 medium) sliced fresh nectarines (or peaces)
  • 1 (12-oz.) pkg. broccoli slaw
  • 3 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. strips
  • 1/4 cup barbecue sauce
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 2 center-cut bacon slices, cooked and crumbled OR coconut flakes
  • 1 tablespoon chopped fresh chives

How to Make It

Step 1 Combine 4 tablespoons oil, 2 tablespoons rice vinegar (or sherry vinegar), 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
Step 2 Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss. Step 3 Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with feta. If using chives/bacon/coconut flakes, sprinkle those in as well. Serve and enjoy all the yuuuummmmmm’s you will hear. Comment below if you liked this recipe. Happy and Healthy Living, Ferly
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