Prep/cook time: 35 minutes
Serves 4 / So simple and versatile, this is easily doubled if you are expecting company. The dish works with a variety of fruits (including frozen peaches and dried plums!); try apricots and bananas, or in the fall use apples and walnuts. Prep tip: Using bottled minced garlic from the store is perfectly fine; keep a jar on hand.
3 tablespoons fresh lemon juice
3 tablespoons agave nectar
¼ cup olive oil
1 teaspoon chopped garlic
1 tablespoon Dijon mustard
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
1/8 teaspoon ground ginger
4 3-ounce skinless, boneless chicken breast halves
2 fresh peaches, peeled, pitted, and sliced
2 fresh plums, pitted and sliced
2 tablespoons sliced almonds
1. Preheat oven to 375˚. In a 7x11-inch baking dish, combine lemon juice, agave nectar, olive oil, garlic, mustard, thyme, and ginger. Place chicken in baking dish and turn to coat both sides. Place peach and plum slices over chicken and spoon some of the lemon juice mixture over the top. Top with sliced almonds.
2. Bake for 25 minutes, basting every so often with juices, until chicken is cooked through and juices run clear.
PER SERVING: 316 cal, 45% fat cal, 16g fat, 2g sat fat, 49mg chol, 21g protein, 23g carb, 2g fiber, 105mg sodium