Savory Peach Chicken

What’s the difference between ‘recovery’ and ‘lazy’? Today is my recovery day and I believe it is well deserved. I’m drinking wine won during a prime lap (my very first prime!) and watching really bad television. All week long I have been looking forward to this day, and yet, I am doing nothing with the four full hours of uncommitted time. I should paint my toe nails so I can wear those open toe pumps to the really important work event tomorrow, and I should send thank you notes to my dear grandmothers who lovingly sent me checks with my birthday cards two weeks ago. I should do a lot of things. But it’s a recovery day and I’m going to be lazy.

Life has been moving at full-speed lately. That’s good and, well, not bad, but…tiring. I’ve been pushing myself in my work and workouts–which have paid off in huge breakthroughs! (More so in workouts/training realm than the work realm.) All that stress has left me a little drained. And thats why there hasn’t been as much activity on the blog as I would like.

We all have days, weeks, sometimes months like that, don’t we? But then, all of a sudden, you get a window of free time and you start to think, “All I really want to do is take a nap”, and you do, and then you’re like, “I’m too tired to make dinner so chips and salsa will suffice”, and then, before you know it, your recovery time has turned into lazy sloth time.

What? That doesn’t happen to you?

This is the perfect recovery day, or ‘lazy sloth day’, meal because minimal effort is required. Leaving you more time to nap. Or watch crappy television. Or both.

Savory Peach Chicken

Serves four

Adapted from So Easy, Ellie Krieger, 2009

1/4 freshly squeezed orange juice
2 Tbsp. brown sugar
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. coconut oil
4 skinless, boneless, chicken breasts
1 tsp. freshly ginger, minced (don’t use dried)
2 cloves garlic, minced
1/2 c. chicken broth
3 large peaches, ripe but still firm
1/4 c. sliced almonds
Brown rice, cooked
Broccoli florets, steamed


In a small pan over medium-high heat, toast the almonds. Stir constantly to be sure they don’t burn. Set aside.

Slice the peaches into 1/4 inch slices. Place in a bowl and set aside.

Place the chicken breasts in a large resealable plastic bag, or between two pieces of wax paper. Using a mallet or rolling pin, pound the chicken breasts until thin (one inch at the thickest part).

In a  large skillet, set over medium-high heat, add one tablespoon of the coconut oil. Add the chicken breasts to the pan and cook each side until brown, about 3 minutes. Remove the chicken from the pan, place on a plate lined with paper towels.

While the chicken is cooking, combine the orange juice, brown sugar, soy sauce, and rice vinegar in a bowl. Stir until the sugar dissolves. Set aside.

Again, over medium-high heat, add the remaining tablespoon of oil to the pan. Add the minced ginger and garlic, and cook for 30 seconds. Now add the chicken broth, orange juice mixture, and peaches. Bring to a boil, stirring occasionally, until the sauce is slightly thickened and peaches are soft but not falling apart, about 5 minutes.

Add the chicken breasts back to the pan and nestle them in the peach mixture. Reduce the heat to medium-low and cover. Cook the chicken until done, about another 5 minutes.

To serve, plate the chicken with brown rice, steamed broccoli (or green beans). Pour a couple of tablespoons of sauce and peaches over the chicken. Sprinkle with toasted almonds.

Tip: You must make it when peaches are in season (like, now!) to get the full effect of this rich, buttery, almost preserve-like sauce.