Sweet meets savory in this yummy chicken dish, bursting with juicy peaches, tomatoes, and tangy balsamic glaze. Finished with crumbled feta and fresh basil, it’s summer in every bite.

Preparation time: 30 minutes

What you need:

5 tablespoons balsamic vinegar

3 tablespoons honey

2 tablespoons mustard (use a spice variety)

Salt & pepper

1½ lb. (700g) boneless skinless chicken, cut into small chunks

4 green onions, cut into 1-2 inch (2-5cm) pieces (white and green parts)

2 large peaches, quartered

14 oz (400g) cherry or grape tomatoes, halved

Basil leaves, for serving

How to do it:

Make the marinade: In a small bowl, combine balsamic vinegar, honey, mustard and 1 teaspoon each salt and pepper. Set aside.

Place the chicken and green onions in a large bowl with half of the marinade (reserve the remainder to use later) and toss to coat. Cover and let sit for at least 15 minutes.

Put chicken and green onions in a large pan and heat at medium-high heat, cook for about 10-12 minutes. Reduce heat to low.

Add tomatoes and peaches to the pan, mix them gently with the chicken and the marinade. Cook for another 7-10 minutes until tomatoes break up, chicken is cooked through and peaches are soft.

Serve in bowls or on plates, sprinkle with crumbled feta cheese and garnish with fresh basil leaves.

Enjoy!