Chicken With Grilled Peaches and Arugula

Ingredients

4 6-ounce boneless, skinless chicken breasts

2 tablespoons in addition to 1 teaspoon olive oil

fit salt and dark pepper

2 medium red onions, cut into 1/2-inch-thick adjusts

3 peaches, cut into wedges

1 group arugula, thick stems uprooted (around 4 containers)

2 tablespoons balsamic vinegar

2 ounces blue cheddar, broken into pieces

Directions

Hotness flame broil to medium-high. Brush the chicken with 1 teaspoon of the oil and season with ½ teaspoon each one salt and pepper.

In a dish, throw the onions, peaches, 1 tablespoon of the oil, and ¼ teaspoon each one salt and pepper.

Flame broil the chicken and onions until the chicken is cooked through and the onions are delicate, 5 to 6 minutes every side. Flame broil the peaches until singed, 2 minutes every side.

Throw the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheddar. Present with the chicke