80 ml (1/3 cup) chipotle sauce
1/2 lime, for zest and juice
220 g chicken breast
4 wooden skewers
1/2 red onion
750 ml (3 cups) arugula
15 ml (1 tablespoon) olive oil
10 ml (2 teaspoons) red wine vinegar
Salt and pepper to taste
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Prepare the marinade. Peel and finely dice one peach. In a bowl, mix the peach cubes, chipotle sauce, and half of the lime zest and juice.
Divide the marinade into two bowls. Dice the chicken breast and marinate in one of the bowls. Let the chicken marinate for 10 minutes or longer for depth of flavour.
Meanwhile, dip the wooden skewers in water to prevent them from burning while cooking. Next, thread the cubes of chicken onto the skewers.
In a pan sprayed with oil over high heat, or on the barbecue, grill the chicken skewers on each side for 10 minutes or until an internal cooking temperature of 165 °F has been reached. Occasionally brush the skewers with the remaining marinade.
During cooking, cut the other peach in two and the onion into rings. In the same pan (or on the barbecue), grill the peach and onion.
In a salad bowl, mix the arugula, olive oil, red wine vinegar, and a pinch of salt. Serve the skewers with the grilled peach and onion and a side of arugula.
*Variation: Substitute the peaches with a mango.